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Stuffed eggplant with red lentils and vegetables

Ingredients:

Stuffed eggplant with red lentils and vegetables

  • 4 medium eggplants
  • 150 gr of red lentils
  • 1 onion
  • 2 carrots
  • 1 Italian green pepper
  • 1 small zucchini
  • 400 gr of crushed tomato
  • 150 gr of mozarella cheese
  • Extra virgin olive oil
  • Oregano
  • Salt
  1. We wash the eggplantss and cut them in half, in each half we make some cuts in the meat of the eggplant so that it cooks faster.
  2. We put them on a plate, add salt, pepper and a drizzle of olive oil and put them in the microwave for 10-12 minutes until they are soft. If you do not fit all at once, do it in 2 turns.
  3. While we are going to prepare the pisto; In a pan with 2-3 tablespoons of olive oil add the chopped onion, the peeled and chopped carrot and the chopped green pepper, cook for 7-8 minutes over medium heat and add the washed and chopped zucchini (I don’t peel it ). We cook the whole.
  4. Meanwhile, we remove the meat from the eggplants that are already cooked in the microwave, we will leave the skin and a layer of eggplant meat to prevent it from being very fragile, the rest we take out, chop it and add it to the sauce.
  5. We also add the crushed tomato and a little salt. Cook the whole for about 10 minutes.
  6. Cook the lentils in a saucepan with water and salt for about 8-10 minutes, go testing until you see that they are ready, when they are, drain and add them to the sauce.
  7. In a large container or on the baking tray with paper, we place the empty eggplants and fill them with the sauce, add the mozarella on top , a little oregano and Bake for 10-15 minutes at 220ºC until we see that the cheese is golden.

Maria’s recipe (@saboreanda)

www.saboreanda.com

Main Course
Creative, Gluten Free, Institutional, Restaurants

Method:

Stuffed eggplant with red lentils and vegetables

  • 4 medium eggplants
  • 150 gr of red lentils
  • 1 onion
  • 2 carrots
  • 1 Italian green pepper
  • 1 small zucchini
  • 400 gr of crushed tomato
  • 150 gr of mozarella cheese
  • Extra virgin olive oil
  • Oregano
  • Salt
  1. We wash the eggplantss and cut them in half, in each half we make some cuts in the meat of the eggplant so that it cooks faster.
  2. We put them on a plate, add salt, pepper and a drizzle of olive oil and put them in the microwave for 10-12 minutes until they are soft. If you do not fit all at once, do it in 2 turns.
  3. While we are going to prepare the pisto; In a pan with 2-3 tablespoons of olive oil add the chopped onion, the peeled and chopped carrot and the chopped green pepper, cook for 7-8 minutes over medium heat and add the washed and chopped zucchini (I don’t peel it ). We cook the whole.
  4. Meanwhile, we remove the meat from the eggplants that are already cooked in the microwave, we will leave the skin and a layer of eggplant meat to prevent it from being very fragile, the rest we take out, chop it and add it to the sauce.
  5. We also add the crushed tomato and a little salt. Cook the whole for about 10 minutes.
  6. Cook the lentils in a saucepan with water and salt for about 8-10 minutes, go testing until you see that they are ready, when they are, drain and add them to the sauce.
  7. In a large container or on the baking tray with paper, we place the empty eggplants and fill them with the sauce, add the mozarella on top , a little oregano and Bake for 10-15 minutes at 220ºC until we see that the cheese is golden.

Maria’s recipe (@saboreanda)

www.saboreanda.com

Main Course
Creative, Gluten Free, Institutional, Restaurants

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