| 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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