But I just gotten a taste of this meal a few days ago, and so I say I do not want you anymore to despise this good, and I'll send the recipe to the world right now. I admit that this food is not just the most photogenic, but it's great good, believe me. So I'll enjoy what you're saying to him. ">Https://
Basmati with lentils and baked eggplant
14. August 2018
Do you buy aubergines and then you always do not know what to do with it when you start to shrink and end up in a basket? Or do you belong to a group that always uses my aubergine?
When I say aubergine, I can see my favorite recipe for Tajine right now. But this new recipe will probably be a bit of the first place on my personal ranking. Basmati rice with lentils is a great change and smells like spices. Baked eggplants in the oven are easy and less saturated with fat, like preparing them in the pan. And finally, I think that the whole meal gives the crown a fried onion and a yogurt dip. Without them, this meal would certainly not be so good. .-)
I have this recipe hiding along with one more video recipe that has been around for more than a year, but I did not publish it until now, not because they were half-hearted but because there was still no time for such erasing editing and overall postproduction of the video .
30 minut
-
4
porce
Postup
1.
In the middle pot, dissolve the spoonful of ghee and shortly stir 1 teaspoon of Roman caraway and 1 teaspoon of coriander to release the flavor. Add all the rice, mix, and bake again briefly. Heat all, heat well, simmer and slowly cook for 15 minutes.
2.
Heat the oven to 220 ° C. Wash the aubergines, cut them on the rollers, which are spread out on a sheet of paper bent with baking paper. Spread on both sides with olive oil, lightly sprinkle and spice slightly with garam masala spices. Put in the oven and bake until the aubergines start to slightly garnish.
3.
For the remaining ghee, fry the shallots with the golden rings. After 15 minutes of boiling to the rice, add the cooked lentils and cook for about 5 minutes until the rice is ready.
4.
Chop the fresh coriander, add it to the yogurt with a pinch of salt, freshly ground pepper and a pinch of Roman cumin. Mix the yoghurt dip.
Apply ready-made rice with lentils with eggplant slices, fried onion and Greek yoghurt dip.
