Eggplant with Indian-flavored Lentil Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 15 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cloves garlic)
- 125 g lentils, red, peeled
- 2 large eggplant (s)
- 8 tablespoon oil
- 3 spring onion (s)
- 200 g tomato (s)
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- salt
- Black pepper
- Mint, chopped
- Oil, for the mold
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the garlic. Rinse the lentils with cold water, cover with 1/2 l water and cook the garlic over a mild heat for about 8 minutes until soft.
- Preheat the oven to 200 ° (gas 3, convection 180 °).
- Wash the aubergines, cut in half lengthways. Remove the pulp with a spoon, leaving an edge about 1 cm wide. Finely dice the pulp. Grease a baking dish with oil and place the aubergine halves in it. Brush with 3 tablespoons of oil, season. Do not pre-cook too soft in the oven in about 10 minutes.
- Clean and wash the spring onions. Cut the light green diagonally into rings. Briefly blanch, peel, quarter, core and dice the tomatoes.
- Fry the onions in 3 tablespoons of oil, sprinkle with curry. Add tomatoes, eggplant meat and spices. Simmer over low heat for 5 minutes. Drain, drain and mix in the lentils. Pour into the aubergines, drizzle with the remaining oil and bake for 15 minutes.
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