Lentils Serbian (Lentils with eggplant)

Submitted by enr on 11 Mar 2011
250 g lentils
4-5 very small onions (shallots)
1 large eggplant
2 fresh tomatoes or canned tomatoes 250 g
5-6 sklidki garlic ( if they are very large - 2)
salt, sunflower oil
Lentils Serbian (Lentils with eggplant)
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Peel eggplant and cut into cubes. Soak it in salt water for an hour, then drain and wash. Peel the onion, if greater than 3 cm in diameter, it cut in two. Put in saucepan lentils, onions and eggplant cubes with a little sunflower oil and salt and leave to simmer until the lentils are cooked well. Meanwhile, grated tomatoes, if fresh or creases those of the can if goals. Pressed or crushed garlic and add to the tomatoes. Chopped mint, if fresh and add it to the tomatoes and garlic. Mix and leave them to mix well odors until cooked lentils. After the lentils is ready, then remove from the heat and add the tomatoes with garlic and mint. Mix and leave sandwiching the lid to stand for ten minutes.
1 user
11 Mar 2011


The lentils is delicious, but my get very rare. In the recipe says that eggplant, lentils and onions with a little oil and salt is put to boil, but do not write that put water and how much. Next time will significantly decreased the water.