Lentils with Herb Tartare and Sunflower Oil

Ingredients

• Lentils 10 oz
• Bay leaf 1 piece
• Allspice berries 2 pieces
• Spinach 0 oz
• Sorrel 0 oz
• Cilantro 0 oz
• Arugula 0 oz
• Dill 0 oz
• Garlic 2 cloves
• Eggplants 1 piece
• Vegetable Oil 0 fl oz
• Unrefined Sunflower Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 390°F.

Step 2

Cut the eggplant into large cubes.

Step 3

Season with salt and pepper, add vegetable oil, and mix well.

Step 4

Arrange the eggplants on a baking sheet lined with parchment paper and roast until golden brown, about 15–20 minutes.

Step 5

Meanwhile, boil the lentils with allspice and bay leaves.

Step 6

Thoroughly rinse and finely chop all the herbs. Set aside some herbs for garnish.

Step 7

Chop the garlic.

Step 8

Mix the garlic and herbs with the lentils.

Step 9

Dress with fragrant sunflower oil.

Step 10

Serve garnished with roasted eggplant.