(english) Puree of red lentils with eggplant and roasted tomatoes

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.

Ingredients: (server 6)

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.

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