Baked eggplant under lentil sauce

0.5k - 30 минут 6 порции

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 for Baked eggplant under lentil sauce

Step by step instruction of cooking Baked eggplant under lentil sauce

Шаг 1

Prepare the required products

Шаг 2

To turn on the oven to preheat to 200 degrees. C.
Eggplant wash, peel and cut into cubes 1 × 1 cm.
You can cut circles, half circles, cubes. Most importantly - no thicker than 1-1,5 see

Шаг 3

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.

Шаг 4

Eggplants turn out sweet and buttery, without the slightest taste of bitterness.

Шаг 5

While the eggplants are roasting, chop the onion and peppers, put on oiled pan and fry for 10 minutes until soft.

Шаг 6

Lentils, rinse repeatedly under cold running water, drain in a sieve to let the water good glass.

Шаг 7

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.

Шаг 8

To add the contents of the pan into the bowl of a blender, add the herbs, garlic, salt, paprika and pepper.

Шаг 9

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.

Шаг 10

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!