Roasted Eggplant with Croutons ( TURKEY)



  • 3 medium eggplants
  • 6 tablespoons of croutons (crunchy bread)
  • 3 tablespoons of green lentils (Boiled)
  • Extra Virgin Olive Oil

for service

  • Garlic Strained Yogurt
  • Dill (finely chopped)
  • pomegranate seed

Roast the eggplants. Open the middle and press the insides. Blend the lentils and croutons with a little olive oil and distribute them over the eggplants.

Serve garnished with garlic yogurt, dill and pomegranate seeds.

ENJOY YOUR MEAL

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