Last recipes
Focaccia with Tuna and Red Onions
Mushrooms Cream with Crispy Ham
Shrimp and Red Orange Salad
Vegan Raspberries Cheesecake
Tasty Montblanc

Lentils Cream with Grilled Eggplants Recipe


Try this healthy, easy and tasty Lentils Cream with Grilled Eggplants Recipe, prepared with red lentils cream, grilled eggplants, grilled tomatoes, and roasted crostini.


Lentils_Cream_with_Grilled_Eggplants.jpg

PREP: 20 min

INACTIVE TIME: -

COOK: 1 hour 20 min

DIFFICULTY: easy

SERVES: 6


INGREDIENTS


200g - red lentils

500g - eggplants, thickly sliced

10 - medium tomatoes, halved

1 - garlic clove, finely chopped

200g - baby salad (optional)

3 - cups chicken stock or vegetable broth

- salt and pepper to taste


DIRECTIONS


Preheat oven to 180 degrees C. Pour the olive oil and balsamic vinegar in a small bowl. Mix well. Lightly grease a large baking dish, place the halved tomatoes and the sliced eggplants. Sprinkle with the mixture and roast in the oven for about 30 minutes. Remove the roasted eggplants, place them into a plate and replace tomatoes in the oven. Let bake until tender and lightly brown but not burned. Remove from oven and place into another plate. Pour the chicken broth to pot and bring to a boil. Add the lentils, continue to boil, add the garlic clove and cook for about 10 minutes, over low heat. Cook until lentils results very tender and the puree creamy. Season with salt and pepper and remove from heat. Serve the lentils cream in 6 plates, place a little baby salad (optional), and complete with roasted layers of eggplants and tomatoes. Sprinkle with the remaining balsamic vinegar mixture and serve with roasted crostini. Serve warm.


Tags
Lentils Cream with Grilled Eggplants