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Lentil salad with eggplant and goat cheese
 
 
4 ServingsPTM15 min

Lentil salad with eggplant and goat cheese


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Directions

  1. Finely chop the garlic.
  2. Cut the bunch in thin rings.
  3. Cut the aubergines into cubes of three cm.
  4. Heat half of the olive oil in a frying pan and fry the eggplant cubes with the garlic.
  5. shoving in four to six minutes brown and cooked.
  6. Drain the lentils and mix them in a bowl with the rest of the olive oil, vinegar and spring onions.
  7. Divide the arugula and spoon the lentil salad on it.
  8. Cut the tomatoes into quarters and place them around the salad with the eggplant.
  9. Crumble the goat cheese above the lentils.

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Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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