Recipe of Lentils with Roasted Eggplant

Today we are going to prepare a dish with lentils and aborigines that will surprise you, because it is not the typical lentil stew, but rather a warm salad of legumes and vegetables that will make your mouth water.

Dried legumes are exquisite dishes that have aromas from the countryside, warm and satisfy. If cooked carefully, they can become delicious and cheap dishes, very comforting for the winter.

Dare to combine new flavors following this delicious recipe and discover for yourself the spectacular flavor of lentils with roasted eggplants. An ideal dish for autumn, when we feel like eating more hot dishes but we are not yet ready for a strong stew. Let’s cook!

Ingredients to make Lentils with roasted eggplant:

• 2 medium aborigines
• 2 tablespoons of red wine vinegar
• 200 grams of Lentils
• 3 small peeled carrots
• 2 branches of Celery
• 1 bay leaf
• 3 sprigs of thyme
• ½ white onion
• 3 tablespoons of olive oil + a splash to dress
• 12 cherry tomatoes
• ½ teaspoon of brown sugar
• 1 tablespoon of chopped parsley
• 2 tablespoons of natural yogurt
• 1 teaspoon salt
• 1 pinch of ground black pepper.

How to make Lentils with Roasted Eggplant:

1.First it’s time to make the roasted aborigines. To do this, we cut them in half, make some cuts and roast them in the oven for 20 minutes; I have roasted them in the microwave at 700 watts for 5 minutes.

Once roasted, remove the skin, put them in a colander and let them drain for at least 15 minutes, and then put them in a bowl, season with salt and pepper and sprinkle with half a tablespoon of vinegar.

2.On the other hand, we cook the lentils. Then, we put the lentils in a medium saucepan, cut a carrot and half a celery stick into pieces, put them in the saucepan and add the bay leaf, thyme and onion.

Cover with water and boil over medium-high heat for 25 minutes or until the lentils are soft. Pass through a strainer and remove the carrot, celery, bay leaf, thyme and onion. Then, put the lentils in a bowl; add the rest of the vinegar, two tablespoons of olive oil, salt and pepper, mix well and set aside.

3.Cut the rest of the carrot and celery into cubes, mix with the tomatoes chopped in half, and also add the rest of the oil, sugar and a pinch of salt. Sauté these vegetables for a few minutes until tender.

4.Now that we have everything we can assemble our plate of lentils with aborigines.

Mix the sautéed vegetables with the cooked lentils and the chopped parsley, taste and adjust the salt. Divide the lentils among the plates. Add a couple of tablespoons of aborigine in the center and finally, season with a tablespoon of yogurt on top. Season with a dash of oil.

5.This elegant dish of lentils with roasted eggplant is a delight and we assure you that you will be surprised by the texture and flavor that your palate feels when you mix the yogurt with the eggplant and the legumes, great! And since it is a warm salad, you can serve it as a starter or main course.