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 dishsweet potato, floury potatoes, free-range chicken fillet, salad onion, peanut oil, ketjapmarinademanis, Bumbu spice ajam paniki, cut endive,oriental endive stew with free-range chicken fillet
-
20 minMain dishfrozen cod fillet, Broccoli, new potatoes, liquid margarine, water, fish bouillon tablet, mustard, crème fraiche light, bunch onion,potato broccoli stew with cod
-
25 minMain dishvegetable spring rolls, stir-fry rice, garlic, green pepper, cucumber, oriental stir-fry oil, black bean sauce, ketjapmarinade,spring rolls with bean rice
-
15 minMain dishlow-fat smoked bacon strips, traditional olive oil, sliced leek, red and brown bean mix, mustard, Piccalilly, silver onion, mini pickle,captain's dinner with red and brown beans
Nutrition
325Calories
Sodium2% DV50mg
Fat35% DV23g
Protein18% DV9g
Carbs7% DV21g
Fiber8% DV2g
Loved it