| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Armenian | Eggplant | 1 | Servings |
INGREDIENTS
| 3 | T | Oil |
| 2 | Garlic cloves, crushed | |
| 1 | lb | Eggplant, cut into 1/2 inch |
| cubes | ||
| 2 | oz | Chickpeas, soaked & cooked* |
| 1 | Whole lentils, 2 oz. | |
| washed | ||
| 3 | pt | Water or vegetable stock |
| 4 | Tomatoes, blanched peeled | |
| and chopped | ||
| 1 | Lemon, juice of | |
| 1 1/2 | t | Salt |
| 2 | t | Dried mint |
INSTRUCTIONS
Heat the oil in a large saucepan, and the garlic and fry for 1 minute. Add the eggplant cubes and fry, turning frequently, for 2-3 minutes. Add the drained chickpeas and lentils to the pan with the water or stock and bring to a boil. Lower the heat, cover the pan and simmer for 20 minutes. Add the tomatoes and lemon juice and simmer for a further 45 minutes or until the lentils and chickpeas are really tender. If necessary, add a little more water or stock to maintain about 2-1/2 - 3 pints liquid. Stir in the salt and mint, simmer for a few more minutes and serve. NOTES : Karen Chung - RecipeLu List Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 613
Calories From Fat: 386
Total Fat: 43.8g
Cholesterol: 0mg
Sodium: 4439.7mg
Potassium: 2357.1mg
Carbohydrates: 56.5g
Fiber: 21.1g
Sugar: 31.7g
Protein: 10.3g