Turkish Eggplants with Lentils, Cooked in Olive Oi

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

Mercimekli Mualla

180 gr / 1 cup green lentils

2 large or 3 medium eggplants (aubergine)

2 medium onions, thinly sliced - about 1 cup -

4 cloves of garlic, crushed

1 red bell pepper, cut in half and thinly sliced

400 gr / 14 oz (a can of) chopped tomatoes in juice

50 ml/ about 2 fl oz/ ¼ cup olive oil and

45 ml / 3 tablespoons of olive oil to saute eggplants

1 teaspoon salt

2 teaspoons granulated sugar

1 teaspoon dried mint (spearmint)

240 ml/ 8 lf oz / 1 cup water

Crusty bread to serve

Note: Ingredients may have been altered from the original.

Directions at ozlemsturkishtable.com

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