Filter
Reset
Sort ByRelevance
WHOLEGRAINWOMAN
Stuffed eggplants with lentils
Eggplants filled with onion, garlic, red pepper, ginger root, coriander, cumin, coconut, lentils and tomatoes from the oven.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
25 minMain disharugula, dill, chives, lemon juice, mayonnaise, smoked mackerel, pea, peeled asparagus, penne,asparagus pasta salad -
40 minMain dishhampen, White wine vinegar, garlic, thyme, olive oil, onions, Red pepper, Kale, Zaanse mustard, raw ham, soft goat cheese, fat bacon, filo puff pastry, balsamic vinegar,ham with prunes of steven fountain -
40 minMain dishchicken breast, mustard, mature cheese, cooked ham, olive oil, meat tomato, tomato ketchup, onion, avocado, Red beans, iceberg lettuce,stuffed chicken fillet with rudder salad -
15 minMain disharugula, fresh basil, olive oil, fennel bulb, zucchini, meat tomato, bread-crumbs, bread crumb, dried Italian herbs, mature cheese, chicken breast, Red Pesto,Roman chicken fillet with vegetable gratin
Nutrition
325Calories
Sodium2% DV50mg
Fat35% DV23g
Protein18% DV9g
Carbs7% DV21g
Fiber8% DV2g
Loved it