Eggplant caviar with lentils

Cooking time:

40 minutes

Active time:

30 minutes

Complexity:

Easy

There are a lot of recipes for eggplant caviar, and each has its own! This one is distinguished by the addition of lentils, which makes caviar a completely independent dish, as well as a small amount of frying, caviar is stewed more in its own juice, and it turns out in beautiful layers - try it!

See all Eggplant category recipes

Recipe "Eggplant caviar with lentils"

Ingredients for 6 servings

Eggplants

4-5 pcs.

Carrots

2 pcs.

Onions

1 pc.

Lentil

half a glass

Tomatoes

3-4 pcs.

Bell peppers

3 pcs.

Garlic

3 cloves

Bunch of greens: cilantro, parsley, basil

Olive oil

Paprika

teaspoon

Ground chili

to taste

Salt

Pepper

Step 1/7

Cut the aubergines into thick slices lengthways, salt well, press down with a plate and leave .

Step 2/7

Cut onions and carrots into cubes and fry in olive oil until soft (do not salt!), Add paprika and, if you like a spicy, slightly ground chili, mix, put in a thick-walled saucepan to simmer.

Step 3/7

Rinse the lentils and put on top of the carrots and onions, pour in a glass of water .

Step 4/7

Chop garlic and herbs.

Step 5/7

Cut the bell peppers into cubes, put on top of the lentils, sprinkle with part of the herbs with garlic.

Step 6/7

Drain the released juice from the eggplants, cut into cubes, fry in olive oil until ruddy, put in a saucepan with the rest of the vegetables, sprinkle with herbs and garlic.

Step 7/7

Layer the chopped tomatoes with the last layer. Cover the pan with a lid and simmer gently for an hour and a half. Caviar will taste better after it is infused, you can serve, both cold and warm, salt when serving.

Simple and fast

Lentil