Lentil Scallops

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Lentil Karniyarık Ingredients

6 pieces of eggplant in belt
Salt
Black pepper
Granulated sugar
Olive oil

Ingredients for Stuffing Mortar

1 glass of green lentils – raw
3 – 4 tablespoons of olive oil
1 large onion – finely chopped
2 cloves of garlic – crushed
1 tablespoon of tomato paste
Salt
Black pepper
3 – 4 tomatoes

Toppings

Parsley

Your eggplants on baking paper Arrange them on your baking tray.
Brush them with olive oil with the help of a brush.
Bake in a preheated oven at 180 degrees for 40 – 45 minutes until the eggplants soften.

Internal mortar For;

Take your lentils in a pot and add water to it and boil it.
Take the cooked lentils in a strainer and strain.
Put your pan on the stove and heat it.
Add olive oil and Heat it up.
Add the finely chopped onion and sauté until soft.
Crushed garlic Add the basil and tomato paste and mix.
Add the boiled lentils, salt and pepper and mix.
Add the tomato you cut into small cubes and let it cook.
Take your cooked lentils aside and cool.
Open the middle of your eggplants that you took out of the oven with a knife and mash them lightly with a spoon.
Add a pinch of salt, a pinch of black pepper and a pinch of granulated sugar to each eggplant and place it in your glass oven dish.
The lentils you prepared in your eggplants Fill them with mortar and drizzle olive oil on them and bake in a preheated oven at 180 degrees for 10-15 minutes.
Serve by sprinkling finely chopped parsley on them.

YouTube video

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