Description
A great combination of lentils and eggplant, with juicy, fragrant and bright sauce. Enjoy interesting appetizers. Help yourself.
Ingredients
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Lentils
150 g
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Onion
1 piece
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Tomato
1 piece
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Eggplant
1 piece
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Garlic
2 tooth
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Chicken egg
2 piece
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Flour
30 g
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Bread crumbs
30 g
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Salt
-
Spices
-
Sunflower oil
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Onion
1 piece
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Tomato
1 piece
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Pepper
1 piece
Cooking
In this recipe we will use Persian red lentils chopped "Mistral". It is different because very quickly fall apart. It does not require pre-soaking.
We will prepare our ingredients.
Eggplant cut in small cubes, sprinkle with salt, set aside to let the juice and left all of the bitterness out of it.
Boil the lentils until tender in salted water.
Cut onion into cubes, fry in sunflower oil.
From eggplant to drain the separated liquid, and add to the onions.
Then add the pepper and tomato diced. All together fry.
Fried vegetables add to the lentils, beat the egg, mix everything, season with salt to taste.
From the resulting dough, form round patties. Coat them in flour.
Then in a beaten egg and in breadcrumbs. I have to say, it is more convenient not to put in egg and bread crumbs, and holding out her hand to pour the egg and sprinkle with breadcrumbs. So the patties will hold shape. Put the meatballs into a preheated pan with oil and fry on both sides until Golden brown.
While the meatballs roast, make sauce. Our ingredients are.
In a pan fry the onion, then add the peppers, and then tomatoes (all cut into cubes). A little roast, stew. Add salt and spices. If you want you can add red pepper. Our sauce is ready.
Put our burgers with a pile, pour the resulting sauce. Our dish is ready!
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