LENTILS BURGER AND FRIED EGGPLANTS
INTRODUCTION
A nutritious, all-season meal.
- Type of Meal: Second dish-vegan
- Season: All year
- Number of servings: 20
INGREDIENTS
- For the burger patties:
- 2.5 kg of lentils
- 6 carrots
- 5 onions
- 300 g of rinsed sun dried tomatoes
- Soy sauce
- Water and flour (enough to thicken up)
- For the dough to fry eggplants with:
-
- Flour
- Beer
- Salt and oregano
- 4 eggplants
STEPS
- For making the patties:
- First cook the lentils for about 30 min in boiling water and let cool down a bit;
- Cut the carrots, onions and sun dried tomatoes in small cubes and add them to the lentils;
- Add some soy sauce too to add more taste;
- Use enough water and flour, until the mix is thick enough to make balls with;
- Make patties and fry them in olive or sunflower oil;
- For fried eggplants:
- First cut the eggplants in slices;
- Start preparing the mix for frying using flour, beer, salt and oregano (doses depend on how much you want to make);
- Dip the eggplants in the mix and start frying them in oil, turning them often until brown.