Ingredients for - Open lentil pie with eggplant
How to cook deliciously - Open lentil pie with eggplant
1. Stage
Boil lentils, rice separately - until tender. Allow to cool.
2. Stage
Put the lentils in a colander and let the water drain! Purée the rice and lentils in a convenient way. Add spices, ground nuts. Stir well.
3. Stage
Lightly grease the form (I have a liter) with refined oil. Put the mass in the form, making the sides with a spoon. Sprinkle grated cream cheese (2 tbsp.) Place the dough in a preheated oven for 5-7 minutes. Bake at 200 g.
4. Stage
For the filling: peel eggplants, cut into 1.5 cm wide strips. Sprinkle liberally with salt. Let stand for 30 minutes. Rinse eggplants from salt, squeeze well. Fry in vegetable oil, portion by portion, on a high heat. Add strips of pepper, grated garlic and finely chopped coriander. Season to taste.
5. Stage
Place the filling on the cooled dough. Sprinkle with the remaining grated cheese. Place in the oven for 10 minutes.
6. Stage
Let the pie cool, cut it into portions. P.S. for those who do not observe the Lent, cheese can be used to taste. You can add 1 egg to the dough.
