I have recently found a notebook with recipes that I used to collect during my years at university: those kind of recipes you find in magazines at the dental office, the recipe that the neighbor gave to you or that one that you have seen on TV. I realized that there are some interesting recipes that I’ve never tried before so I decided to prepare some of them for the blog.
Today’s dish was really appreciated. You need a little time to prepare it and the result is exceptional, tasty and healthy.
50 ml extra virgin olive oil
2 tablespoons of balsamic vinegar
6 tomatoes cut in half
1 eggplant cut into slices (you need at least 12 slices )
200 g red lentils
500 ml of broth
1 clove of garlic, minced
Preheat oven to 180 C
Prepare a vinaigrette with olive oil, vinegar and a pinch of salt.
Grease a baking sheet with oil, put the tomatoes cut in half (with the cut side up) and the eggplant sliced (not too thin) and brush it with the vinaigrette. Bake and cook for 20-30 minutes.
Put the broth in a pot and bring to a boil, add the lentils and garlic clove. Cook for 10 minutes. Add a few tablespoons of balsamic vinaigrette and cook for another 10 minutes. The lentils should have the consistency of a puree.
Spread the lentils in 6 plates, cover with slices of eggplant and tomatoes. Sprinkle with the vinaigrette and serve with croutons.
Unfortunately I didn’t take photo during the preparation ( a problem with the camera), in any case, given the simplicity of the recipe you should have no difficulty in preparing this delicious meal.