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Red lentils cutlets with tomato sauce and grilled eggplant
Number of servings: 4
Ingredients
- Red lentil –
- Red bell pepper –
- Leek –
- Onion –
- Dried tomatoes –
- Garlic –
- Cabbage –
- Oregano –
- Dill –
- Basil –
- Parsley –
- Marjoram –
- Black pepper –
- Extras
- Eggplant –
- Sauce
- Tomato –
- Greek yogurt –
- Harissa –
- Dill –
- White pepper –
Cooking instructions
- Cutlets
- Cook ½ a glass of red lentils.
- Chop red peppers, leek, and onion.
- Blend dried tomatoes (several pieces).
- Blend or very finely chop a clove of garlic.
- Shred a piece of cabbage.
- Mix all together thoroughly; add oregano, basil, marjoram, dill, parsley, and black pepper.
- Shape into cutlets and bake at 160 degrees for approximately 30 minutes.
- Grill a few eggplant slices.
- Sauce: 2 tomatoes, 2 spoons of Greek yogurt, a teaspoon of harissa, dill, white pepper -> mix all together.
- Magda -
