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Chop, Eggplant Caviar and Fennel with Lentil Sauce

5 from 8 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people
Calories 68 kcal

Ingredients
 

  • 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

Instructions
 

  • 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 ......

Nutrition

Serving: 100gCalories: 68kcalCarbohydrates: 2.8gProtein: 1.7gFat: 5.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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