This eggplant pot with potatoes is a simple yet really tasty dish. It’s perfect as a quick dish when you’ve just come home from work and don’t want to spend too much time cooking.
Eggplant pot with potatoes
The sweetcorn in the vegetables gives this meal a certain extra kick. it’s so deliciously sweet, it’s really perfect. The combination with potatoes is outstanding.
Eggplant pot with potatoes and lentils
This eggplant pot with potatoes and lentils is a really tasty meal. It is very filling and quick to prepare.
Ingredients
- 100 g red lentils
- 1 eggplant
- 1 red onion
- 50 g corn fresh or canned
- 50 g frozen peas
- 1 yellow bell pepper
- some thyme and rosemary
- salt and pepper to taste
- 3-4 potatoes from the day before
- 300 ml water
- 2 flour type 630 for binding
Instructions
- Briefly rinse the lentils in a sieve.
- Cut the vegetables into small pieces.
- Put lentils and vegetables in a pot with about 300 ml of water.
- Simmer the whole thing for about 12 minutes.
- Season to taste with the spices.
- In the meantime, heat the potatoes in the oven for about 10 minutes.
- Bind the eggplant pot with flour.
Tip
If a dish with potatoes was eaten the day before, then simply boil more potatoes and use them for this dish the other day. This saves time and electricity.
Interesting to know
Can potatoes be eaten with the skin? Young and waxy potatoes that still have a soft and unsprouted skin can be eaten with the skin.
