Summary

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

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Instructions

1. 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.
2. Preheat the oven to 200 ° (gas 3, convection 180 °).
3. 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.
4. Clean and wash the spring onions. Cut the light green diagonally into rings. Briefly blanch, peel, quarter, core and dice the tomatoes.
5. 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.