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.

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