Monday, January 17, 2022


While the eggplants are baked in the oven, I have time to deal with the rest of the dish. I appreciate cooking on two fronts: the oven and the stove. This is a good way to reduce the time needed to prepare meals.


(four portions)
  • 10 mini eggplants
  • olive oil
  • salt and pepper

  • 250 g of spinach
  • 4 cloves of garlic
  • olive oil
  • salt and pepper

  • 1 cup cooked mung beans / green lentils
  • 4 tablespoons of tomato passata
  • salt and pepper

  • 400 g of potatoes

  • parsley/coriander, dill for decoration

tahini sauce:

  • 3 tablespoons of tahini
  • 2 tablespoons of lemon juice
  • 1 clove of garlic
  • salt
  • 1 teaspoon of maple syrup
  • water to dilute the sauce (add as needed)


  1. Wash the eggplants and cut them lengthwise. Cut the flesh on a grid. Season with salt and pepper. Sprinkle with olive oil. Bake at 200 degrees C / 20 - 30 minutes.
  2. Pour a little olive oil into the pan. Cook the spinach. Add the sliced ​​garlic and season with salt and pepper. 
  3. Peel the potatoes and boil them in salted water.
  4. In the other pot, cook the beans in salted water (or use store-cooked).
  5. Stir mung beans / lentils with tomato passata in a frying pan. Cook about 3 minutes. Add salt and pepper.
  6. Cut greens: parsley / coriander, dill.
  7. Mix the ingredients for the sauce. Add so much water until feel that the consistency of the sauce is right (thick cream).
  8. Arrange all the vegetables you have prepared on a plate.
  9. Generously sprinkling with greens.


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