a lentil and eggplant recipe that tasted beyond my expectations 😋

https://youtu.be/H1Z9SpD1yOo?si=b6Cla8sNP9mz7rrX

One cup (200 grams) red lentils Two eggplants (600 grams) Two potatoes (500 grams) Olive oil Salt Black pepper Chili powder Garlic powder Vegetable oil One onion (250 grams), chopped Five cloves of garlic, grated One tbsp cumin One tbsp coriander One tbsp chili powder or paprika One tsp black pepper One tsp turmeric Hot water Two tbsp tomato paste (40 grams) Three tomatoes (350 grams) Hot pepper (optional) Chopped coriander Two tbsp butter (30 grams) One tsp chili powder or paprika Serve with bread or rice.

Wash one cup (200 grams) of red lentils and soak for 30 minutes. Cut two eggplants (600 grams) and two potatoes (500 grams) into cubes. Place the eggplant and potato cubes on a baking pan with parchment paper. Drizzle olive oil and season with salt, black pepper, chili powder, and garlic powder. Bake at 400°F (200°C) for 30 minutes. In a pot or wok, sauté 250 grams of chopped onion and five cloves of grated garlic. Season with cumin, coriander, chili powder, black pepper, and turmeric. Add hot water, tomato paste (40 grams), three tomatoes (350 grams), and optional hot pepper. Add the soaked lentils and cover with four cups of hot water. Cook over medium heat for 30 minutes. Add the baked eggplant and potatoes, and one more cup of hot water. Cook for 10 minutes, then add chopped coriander. In a small pan, melt two tbsps of butter (30 grams) with one tsp of chili powder or paprika. Pour the butter mixture over the lentils and garnish with coriander. Serve with bread or rice. Enjoy!