Aubergine with Pita Bread
This is such a simple stew recipe. Chop the vegetables, add them with the seasonings, lentils and tomato paste to a pot. Some stirring and 30 minutes later you've got a delicious filling meal. The yoghurt with mint give a fresh finish to this dish.
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Zutaten
4 Portionen
8
400 g
2
2
250 g
Pita breads
Linsen aus der Dose
Auberginen
Rote Paprika
Kirschtomaten
200 ml
140 g
1 EL
20 g
4 EL
2
2 Zehen
(Greek) yoghurt (soy or coconut)
Tomatenmark
Chili flakes
Mint (fresh)
Olivenöl
Zwiebeln
Knoblauch
Vorbereitung
10 min
- Zwiebel würfeln und Knoblauch fein hacken
- Cut aubergine into slices
- Kirschtomaten halbieren
- Zwiebeln in Ringe schneiden
- Cut bell pepper into cubes
- Finely chop mint
- Preheat oven to 240°C
Kochen
25 min
Add everything except for the yoghurt and half of the mint to the pan
drain lentils before adding, mix ~1 min
Cover with lid and bring to a simmer
med/high heat, stir occasionally ~30 min
In the meantime, bake pita breads in the oven
~6 min at 240°C
Mix the other half of the mint through the yoghurt
~1 Min
Serve stew with pita bread and yoghurt
