Filter
Reset
Sort ByRelevance
GRANDMADEB
Lentil salad with eggplant and goat cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Finely chop the garlic.
-
Cut the bunch in thin rings.
-
Cut the aubergines into cubes of three cm.
-
Heat half of the olive oil in a frying pan and fry the eggplant cubes with the garlic.
-
shoving in four to six minutes brown and cooked.
-
Drain the lentils and mix them in a bowl with the rest of the olive oil, vinegar and spring onions.
-
Divide the arugula and spoon the lentil salad on it.
-
Cut the tomatoes into quarters and place them around the salad with the eggplant.
-
Crumble the goat cheese above the lentils.
-
100 minMain dishcanjit, black pepper, garlic, Red pepper, onion, chicken drumsticks, oil for frying, Eggs, flour, bread-crumbs, garlic powder,balinese chicken (ajam oka) from bibian of bokhovens -
20 minSide dishpancake mix, Brussel sprout, old cheese, baking powder, pecans,sprouts pancakes with pecans -
30 minMain dishfloury potatoes, fresh sliced stew vegetables, half-to-half-chopped, chilled Italian spice mix, rusk, medium sized egg, coffee milk, mild olive oil,stew and thyme meatballs -
20 minMain dishtofu natural, oil, Japanese soy sauce, lime juice, Red pepper, chicken bouillon, Chinese stir fry mix, bunch onions, black bean sauce,steamed tofu with spicy soy dressing
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it