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Lentil cutlets with eggplant
Lentils are a very healthy product, rich in proteins and vitamins. From it you can cook not only soup, but also various delicious snacks. I bring to your attention lean lentil cutlets with eggplant and tomato salsa.
How to cook Lentil cutlets with eggplant
Step 1
Boil lentils. I used orange lentils - they cook very quickly. Before cooking, the lentils must be washed, poured with water to cover and cook for 20 minutes, then drain the excess liquid, cool the lentils.
Step 2
In a saucepan, fry finely chopped 1 onion and 1 clove of garlic.
Step 3
Cut the eggplant into small cubes and add to the fried onions, fry together for 5 minutes.
Step 4
Tomato (1 pc.) Also cut into cubes, add to the eggplant and onion and, stirring, fry for another 5-7 minutes.
Step 5
Cool the vegetables, add to the lentils, salt, pepper, add finely chopped parsley and mix.
Step 6
Form cutlets with wet hands, bread them in flour and fry in a hot frying pan in vegetable oil over moderate heat. Place cooked patties on paper towel to remove excess oil.
Step 7
Prepare salsa separately. In a saucepan, fry in a small amount of oil 1 pc. onion and 3 garlic cloves. Add bell peppers and chili peppers cut into small cubes, fry for 5 minutes. Then add diced tomatoes (2 pcs.) And cook for another 7-10 minutes, stirring occasionally. Salt, pepper. Add greenery if desired.
Step 8
Arrange lentil patties on a platter and serve with salsa. Enjoy your meal!
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