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.
-
120 minMain dishWhite bread, milk, butter, smoked bacon cubes, sweet-sour apple, walnuts, Italian, egg, garlic, shallots, whole chicken, olive oil,stuffed free-range chicken
-
50 minMain dishonion, garlic, flaky potatoes, hearty white bread, olive oil, broad beans, chicken stock tablets, salt and freshly ground pepper, fresh mint, parsley,garden beans soup with mint
-
50 minMain dishRed pepper, Red onion, broccoli bunch, chickpeas, garlic, olive oil, smoked paprika, chili powder, baby spinach, coriander, pomegranate seeds, tahini, lemon juice, water, extra virgin olive oil, chopped parsley,warm chickpea salad with vegetables from the oven
-
30 minMain dishbroth with beef, fine frozen garden peas, something crumbly potatoes, beef smoked sausage, fresh flat parsley, pea soup vegetable,Quick pea soup
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it