Stuffed eggplants with lentils

Name: stuffed eggplants with lentils
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 4 eggplant; 2 onion; 4 toe garlic; 1 Red pepper; 3 tl fresh ginger root; 2 tl ground coriander; 2 tl cumin (djinten); 75 g grated coconut; 4 el water hot; 3 el traditional olive oil; 1 el sesame oil; 100 ml water hot; 400 g brown lentils in tin leaked out

Eggplants filled with onion, garlic, red pepper, ginger root, coriander, cumin, coconut, lentils and tomatoes from the oven.

Ingredients

Kitchen Stuff

1 blender

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.

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Nutrition

325Calories

Sodium2% DV50mg

Fat35% DV23g

Protein18% DV9g

Carbs7% DV21g

Fiber8% DV2g

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