| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Armenian | Eggplant | 1 | Servings |
INGREDIENTS
| 3 | tb | 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 | lg | Tomatoes; blanched, peeled and chopped |
| 1 | lg | Lemon; juice of |
| 1 1/2 | ts | Salt |
| 2 | ts | Dried mint |
INSTRUCTIONS
1. 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. 2. 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. 3. 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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