John Myers
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Chop, Eggplant Caviar and Fennel with Lentil Sauce
The perfect chop, eggplant caviar and fennel with lentil sauce recipe with a picture and simple step-by-step instructions.
- 2 Chop
Eggplant caviar
- 2 Eggplant fresh
- Fresh thyme
- Rosemary fresh
- Garlic
- 2 tbsp Yogurt 10% fat
- 1 tbsp Lemon juice
- Olive oil
- Salt and pepper
Fennel with lentil sauce
- 1 Fennel fresh
- 3 Artichoke hearts
- 100 g Cooked lentils
- Salt and pepper
- Parsely
- Olive oil
- Eggplant caviar: Halve the eggplant lengthways and cut crosswise. Rub with garlic and put the thyme and rosemary in the cut. Salt and brush with olive oil and fold again. Wrap in aluminum foil like a crackers. 40 minutes in the oven at 200 degrees softens every vegetable 🙂 Then release the pulp and remove most of the herbs. Season to taste with yogurt and lemon juice and, depending on your taste, add salt and oil. Fennel with lentil sauce: cut the fennel into slices and grill separately with olive oil. Cook and puree the cooked lentils with artichoke hearts and season with the spices. Put in layers on top of the fennel. Grill the Kotellts and arrange the whole thing nicely ……
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