If you are interested in this topic, check out the recipe for Beluga salad and a hairdresser .
Aubergine with a lens and an egg
9. June 2017
When I think of vegetarian dishes, I always look at the tastes of North Africa or the Far East. Their legumes, vegetables, and spice selection are beautifully combined, and one always feels that there is nothing to be missed on the plate or in the stomach. In addition, it fits nicely with the concept of a meal that does not need to be warmed and we enjoy it perfectly and cold, that is the recipes for a healthy lunch, which you can take to work or maybe for a trip. And so I prepared a lens with roasted eggplant, Roman cumin, coriander and egg.
30 minut
-
2
porce
Postup
1.
Sprinkle aubergines, sprinkle over the entire surface with a fork and bake on the oven grill at 200 ° C for approximately 30 minutes until the surface is cracked and will not be completely soft. Lentil brew in a lot of slightly salted water for about 20-30 minutes. Stop and shut down.
2.
Finish the finished aubergines and sprinkle with the spoon all the pulp, which you can cut into fine pieces. Discard the skin. Heat the pan and gently slice the ginger-chopped or sliced garlic along with the spice on the ghee. Add the tomatoes cut into smaller pieces, the lens and pour the water so that the mixture is consistency of the slurry. In the course of cooking, it will certainly have to be a little bit sour. Cook all the time and do not be afraid to interrupt the lens while stirring to break it down easily. When the tomatoes are soft, add the aubergine, 2/3 chopped cilantro, and boil for a short time.
3.
Finally, add the stalks, pepper, pepper and acidify with lemon juice. Taste the lens and, if necessary, still make it feel good. Served with coriander sprinkled, for a sharper taste with thin slices of red onion and egg soft, brownish, lost or even hard, if this is your preferred way of serving.
