Vegetarian meal with lentils, pumpkin, carrot and eggplant puree
| Ingredients for 2 persons – 1 package of lentils with carrot from Zonnatura – 1 small bottle gourd – 1 eggplant – 1 tablespoon of olive oil – 1 tablespoon of Greek yoghurt (or sheep yoghurt) – 1 teaspoon of ground cumin seeds – 1 lemon – salt and pepper – few leaves of fresh coriander |
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Preperation method
1. Preheat the oven to 200 degrees
2. Cut the bottle of pumpkin into small cubes; the skin does not have to be removed. Do the same with the eggplant.
3. Place the pieces of pumpkin and eggplant (well separated) on a griddle covered with parchment paper and add some olive oil, salt and pepper. If you have thyme in the house, that is also possible! Let stand in the oven for 50-60 minutes.
4. Put the eggplant pieces in a food processor with a tablespoon of olive oil, the juice of 1 lemon, the cumin seeds and a lot of salt and pepper. Grind and season with some cumin seeds if necessary.
5. Heat the lentils with carrot in a pan according to the instructions on the packaging.
6. Put the lentils with carrot on a plate, scoop the pumpkin. A large scoop of grilled eggplant puree and a tablespoon of Greek yogurt are served. Finish with a little coriander.