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Lentils with Eggplants

  1. Place the eggplant on a tray and bake it at 275°F for 45 min or 1 hr. The eggplant should be completely deflated and the skin should separate easily.
  2. Place the eggplant in a colander salt, pepper and half a tablespoon of vinegar, let it rest for 15 minutes to drain as much water.

  1. Place the lentils in a pot with enough water, a carrot and half a stalk of celery cut into large pieces. Add the bay leaf, thyme and onion. Bring to a boil.
  2. Let simmer for half an hour or until the lentils are cooked.
  3. Stir in the carrot, celery, thyme and celery and place the lentils in a colander to remove the water.
  4. Transfer the lentils to a bowl and add the rest of the vinegar, 2 tablespoons of olive oil, salt and pepper.

  1. Cut the remaining carrots and celery into small cubes and mix with the halved cherry tomatoes. Add olive oil, sugar and salt.
  2. Expand on a tray and bake for 20 minutes until the carrots are soft but firm.
Mix the lentils with the baked vegetables, serve it together with the aubergines and accompany with the aromatic herbs.