eggplant lentil curry

Ingredients:

1 medium eggplant

5 vine tomatoes

1/2 cup red lentil

1 lemon

1 onion

2 gloves garlic

1/3 cup olive oil

1 tbsp tumeric

1 tsp ground cumin

1 tsp ground corriander

2 tsp garlic salt

fresh parsley as garnish

Directions

1. Roast eggplant in oven for approx 1 hr at 400 deg.

2. Let cool, then cut up and put in food processor and set aside

3. Rinse red lentils and cook in 2 cups of water and set aside

4. Chop tomatoes and juice lemon, set aside

4. Sautee onions & garlic in olive oil

5. Add eggplant, chopped tomatoes, lentils, spices and cook simmer for 20 minutes

6. Garnish with parsley

lentil dill kofte

Ingredients:

1 cup red lentils

2 1/2 cups water

1/2 cup bulgar

1 medium onion

1 lemon

1/2 bunch green onion (2/3 cup chopped)

1/2 cup dill

1/3 cup olive oil

2 tbsp tomato paste

1 tsp cumin

1/2 tsp salt

1 tsp garlic salt

Directions:

1. Wash lentils and boil/simmer until water almost soaked

2. Add bulgar and salt to lentils and let expand and then cool everything

3. Cook onion (not green) in olive oil

4. Add tomato paste and cumin

5. Add this to lentil bulgar mixture once cooled

6. Add remaining ingredients

7. Form into logs

8. Bake in oven at 350 for 15 minutes

9. Eat warm or cold