Lentil-beef kebab with coriander yoghurt and lettuce

Name: lentil-beef kebab with coriander yoghurt and lettuce
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 eggplant; 2 toe garlic; 5 el peanut oil; 2 el baharat spice mix; 310 g brown lentils in tin; 15 g fresh coriander; 300 g minced beef; 2 el wheat flour or breadcrumbs; 170 g Greek yogurt (0% fat) tray; 2 sachet peppalicious dressing; 150 g rucolasla melange; 4 Tortilla wraps

Middle Eastern lentil-beef kebab with coriander yoghurt and lettuce.

Ingredients

Kitchen Stuff

1 microwave

Directions

Wash the aubergines and cut into cubes of 1 x 1 cm. Slice the garlic.
Heat the oil in a frying pan and fry the aubergine, half of the garlic, half of the baharat, pepper and salt for 13 minutes on medium heat. Change regularly.
Meanwhile, put the lentils in a colander, rinse and drain well. Prepare the lentils with a fork. Slice the coriander.
Put the mince, the lentils, the rest of the garlic, the rest of the baharat, half of the coriander, the flour, pepper and salt in a bowl and knead well. Form 8 rolls of the mixture.
Heat the oil in a frying pan and fry the rolls (kebabs) in 6 min. Around golden brown and done.
Meanwhile, mix the rest of the coriander with the yogurt and spoon the peppalicious dressing through the lettuce. Heat the wraps in the microwave for 1 minute.
Divide the lettuce, eggplant and 1 tbsp coriander yogurt over the wraps. Place 2 kebabs on each wrap. Serve the rest of the coriander yogurt.