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Stuffed eggplants with lentils
Eggplants filled with onion, garlic, red pepper, ginger root, coriander, cumin, coconut, lentils and tomatoes from the oven.
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Ingredients
Directions
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Make 3 notches in the aubergines in length, but do not cut the vegetables completely. Chop the onion. Slice the garlic and red pepper. Grate the ginger root.
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Puree the onion, garlic, red pepper, ginger, coriander, cumin, coconut and water into a paste with a hand blender. Heat the oil and sesame oil in a pan and fry the spice paste for 1 min.
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Fill the notches of the aubergines with half of the spice mixture. Sprinkle with salt and add the hot water. Place the lid on the pan and simmer the aubergines for 15 minutes.
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Remove the eggplants from the pan and scoop the lentils through the residual cooking liquid. Heat the lentils for another 3 minutes until the moisture has evaporated. Season with pepper and salt.
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Nutrition
325Calories
Sodium2% DV50mg
Fat35% DV23g
Protein18% DV9g
Carbs7% DV21g
Fiber8% DV2g
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