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Eggplant with Lentils
Ingredients
¼ lb lentils
½ tspn salt
8 oz aubergine (eggplant)
4 cloves garlic
1 fresh chili
2 tbsp vegetable oil
1 tbsp fish sauce
4 tbsp water
10 mint leaves
1. Cover the lentils with boiling water and leave for 2 hours.
2. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for ½ hour. Drain.
3. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5cm (2") pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden.
4. Add the lentils, fish sauce, aubergine (eggplant) pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked.
5. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat.
| Click here for the Recipe World Index | The Totally Eggplant Cookbook |
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Add a dash of sublime fruit flavor to fish, pasta, vegetables and salads with this trio of olive oils. Unlike infused olive oils in which the citrus is added later, these handmade delicacies are created by crushing the fruit along with hand-picked California Mission olives. The results "taste like the essence of the fruit, much like a sorbet does," said The New York Times. The three flavors include Blood Orange, Meyer Lemon and Tahitian Lime. |
