Description
Two years ago the recipe Irina Kutovoy interested me for two reasons. First, the method of preparation of eggplant. Eggplant no need to add salt or put under the yoke, nor rinse, they do not even need to fry in oil. It is the frying in a large amount of oil makes the dishes of eggplant too oily. Secondly, it is interesting to use lentils not as the main ingredient in the dish and as a sauce. I made a mistake with the recipe. The dish is very spicy, fragrant, delicious, very lean, but hearty. Can be submitted as a separate dish, you can eat a snack, use as a garnish. Recipe slightly undermined under my personal taste.
Ingredients
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Eggplant
800 g
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Pepper
250 g
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Onion
100 g
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Lentils
100 g
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Garlic
2 tooth
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Greens
1 coup
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Vegetable oil
50 ml
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Tomatoes in own juice
0.5 cup
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Water
300 ml
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Salt
1 tsp
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Paprika sweet
1 tsp
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Peppers red hot chilli
Cooking
Prepare the required products
To turn on the oven to preheat to 200 degrees. S. Eggplant wash, peel and cut into cubes 1x1 cm, you Can cut into slices, halves or slices, cubes. Most importantly - no thicker than 1-1,5 see
Two baking tray lay a baking paper, lay the eggplant in one (!) layer. Place in the oven. Bake for 20 minutes until soft and light begins to wilt.
Eggplants turn out sweet and buttery, without the slightest taste of bitterness.
While the eggplants are roasting, chop the onion and peppers, put on oiled pan and fry for 10 minutes until soft.
Lentils, rinse repeatedly under cold running water, drain in a sieve to let the water good glass.
Put the lentils in a pan to the onions and peppers. Fry literally 1 minute. Then pour 300 ml of boiling water. Bring to a boil and reduce the heat to a minimum. Pour the tomato mass or juice. Cover the pan with a lid and cook for about 15 minutes to complete cooking of the lentils.
To add the contents of the pan into the bowl of a blender, add the herbs, garlic, salt, paprika and pepper.
Grind in a homogeneous mass. Pour the sauce into a separate bowl and adjust taste for salt, pepper, acid. I had a few Podolia and added a tablespoon of balsamic vinegar. The sauce should be quite salty, because the eggplant we were not salted.
Lay the baked eggplant in a bowl, pour desired amount of sauce, stir and leave for 15 minutes, when serving sprinkle with your favorite herbs. If you still have lentil sauce, you can use it with any cooked vegetables: cabbage, zucchini, potatoes, and even pasta and rice. It is very tasty!
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