Lentil salad with eggplant and goat cheese

Name: lentil salad with eggplant and goat cheese
Total time: 15 min
Yield: 4
Ingredients: 2 eggplant; 4 tablespoon olive oil; 2 toes garlic; 6 tomato; 800 gram lentils; 15 tablespoon White wine vinegar; 1 forest outing; 75 gram arugula; 100 gram goat cheese

Ingredients

2 eggplant
4 tablespoon olive oil
2 toes garlic
6 tomato
800 gram lentils

15 tablespoon White wine vinegar
1 forest outing
75 gram arugula
100 gram goat cheese

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.