Slow-Cooked Lentils with Eggplant & Tomatoes
40 min
Veggie
152110
For 2 Portions
250 g
cherry tomato
200 g
green lentil
80 ml
white wine
30 g
crème fraîche
30 ml
pomegranate syrup
15 g
tomato paste
5 g
oregano, fresh
2
shallot
2
eggplant
920 ml
vegetable broth
4 clove(s)
garlic
1 tbsp
olive oil
1 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 400°F (conventional, recommended) or 360°F (fan).
3. Wash eggplant and dice.