Eggplant and Lentils (Mualle)
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Ingredients
- 2 large eggplants
- 1 cup dried brown lentils or green
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 can diced tomatoes 14 oz
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
- Fresh parsley for garnish
Instructions
- Begin by preparing the lentils according to package instructions. Once cooked, set aside.
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern. Drizzle with olive oil, season with salt and pepper, and place on a baking sheet. Roast in the oven for about 30-40 minutes, or until the flesh is soft and caramelized.
- While the eggplants are roasting, heat some olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened.
- Stir in the diced tomatoes, tomato paste, cumin, coriander, smoked paprika, salt, and pepper. Cook for a few minutes to allow the flavors to meld.
- Add the cooked lentils to the tomato mixture and stir well to combine. Cook for another 5-10 minutes, allowing the flavors to develop.
- Once the eggplants are roasted, carefully scoop out the flesh and chop it into chunks. Add the chopped eggplant to the lentil mixture and stir gently to combine.
- Adjust seasoning if needed and let the flavors meld together for a few more minutes.
- Serve the Eggplant and Lentil Mualle hot, garnished with fresh parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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