Eggplant Lentils And Peppers Cooked In Olive Oil Turkish Recipes

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EGGPLANT, LENTILS, AND PEPPERS COOKED IN OLIVE OIL (TURKISH)



Eggplant, Lentils, and Peppers cooked in Olive Oil (Turkish) image

Provided by Ozlem Warren

Time 1h15m

Number Of Ingredients 13

6 ounces green lentils, rinsed
2 medium eggplants
2 medium onions, halved and thinly sliced
4 cloves garlic, crushed and finely chopped
1 red bell pepper, cut in half and thinly sliced
14 ounces can diced tomatoes
4 tbsp extra virgin olive oil
1 cup water
3 tbsp extra virgin olive oil
1 tsp salt
1 tsp granulated sugar
2 tsp dried mint
freshly ground black pepper to taste

Steps:

  • Put the green lentils in a pan of boiling water, stir and cover. Simmer in low heat for 15 minutes. Drain the water and set aside.
  • Using a vegetable peeler, peel the aubergine/eggplant in zebra stripes. Then, cut the aubergine/eggplant in half lengthways and cut each half into medium slices. Spread them on a wide tray, sprinkle salt over and leave aside for 15 minutes. Using a paper towel, squeeze the excess water out of the aubergines/eggplants.
  • Heat the 3 Tbsps of olive oil in a heavy pan and very lightly sauté the aubergine/eggplant slices for a minute or two. This will help aubergines/eggplants to soften up and start bringing out their lovely sweet flesh.
  • In a large bowl, combine the partially cooked lentils, onion, garlic, bell peppers, chopped tomatoes, salt, dried mint, th rest of the olive oil, and the sugar. Season with ground black pepper, check the seasoning and add more salt if needed.
  • In a wide heavy pan, place a layer of the aubergine/eggplant slices. Spread the half of the vegetable mixture over the aubergines/eggplants evenly. Place the remainder of the aubergine/eggplant slices over the top and spread the remaining vegetable mixture over also. Add the water, cover and cook on a medium to low heat for about 35 minutes.
  • Once cooked, cover and cool the dish in the pan, this will allow the flavours to develop and blend well. Serve at room temperature with some crusty bread.
  • Afiyet Olsun (means 'May you be happy and healthy with this food you eat").

Nutrition Facts : Calories 481 kcal, Carbohydrate 52 g, Protein 15 g, Fat 26 g, SaturatedFat 4 g, Sodium 739 mg, Fiber 23 g, Sugar 16 g, UnsaturatedFat 21 g, ServingSize 1 serving

ROASTED EGGPLANT AND LENTILS



Roasted Eggplant and Lentils image

This is one of my favorite lentil dishes. It is hearty and flavorful and makes an excellent vegetarian main dish. You could make it a vegan dish by using soy cheese instead of mozzarella. If you're using fresh herbs instead of dried, use half as much.

Provided by Mandala

Categories     Lentil

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 medium eggplants, peeled and cubed
1 bell pepper, chopped
1 large onion, chopped
1 cup brown rice
1 cup lentils
5 cups vegetable broth (or water)
1 tablespoon dried oregano
2 tablespoons dried mint
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups shredded mozzarella cheese

Steps:

  • On an oiled cookie sheet, roast the eggplant, onion, and bell pepper at 425 for about 30 minutes (turning at least once).
  • Meanwhile, bring the vegetable broth (or water) to a boil. Add the seasonings, rice and lentils. Cover and simmer for about 30 minutes, until tender. It should still be a little soupy.
  • Stir vegetables, rice and lentils, and olive oil together with 1 cup of mozzarella.
  • Spread into 9x13 pan and top with remaining cheese.
  • Bake at 425 for 30 minutes.

Nutrition Facts : Calories 337.8, Fat 12.3, SaturatedFat 4.6, Cholesterol 22.1, Sodium 573.3, Carbohydrate 45.6, Fiber 11.1, Sugar 7, Protein 14.1

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