Ingredients:
- 1 Eggplant
- 1 can lentils
- 1/2 cup tomatoes, chopped
- 2 Tbsp olive oil
- 1 Tbsp apple cider vinegar
- 1/3 cup shredded basil
What to Do:
1. Cut eggplant crosswise into 6 1.5 cm-thick slices. Heat in a large frying pan over medium-high heat until tender and golden.
2. Place lentils and tomato in a bowl. Drizzle over with vinegar and half the oil. Season with salt and pepper.
3. Place 1 eggplant slice on a serving plate. Divide the lentil mixture up and pile onto eggplant slices. Drizzle remaining olive oil and serve.
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