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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
Eggplant Salad with Red Lentils
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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!