Eggplant Salad with Red Lentils
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 150 g lentils, red
- 2 eggplant (s), diced
- 2 medium onion (s), finely chopped
- 3 clove (s) garlic, finely chopped
- 1 teaspoon, heaped cumin, coarsely crushed
- some salt and pepper
- 4 tablespoon olive oil
- 275 ml vegetable stock
- 1 small Can (s) tomato (s), chopped
Print Recipe
Pin Recipe Instructions
- Heat the oil in a large pan, fry the onion together with the cumin, add the garlic, tomatoes with the broth, eggplant and the vegetable stock. Let everything boil over low heat for about 35 minutes with the lid closed.
- Finally season again.
- Tastes great with grilled food!
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