Vegetarian with lentils and eggplant
Description
The dish is prepared without unnecessary complications. "Bolognese" pasta doesn't necessarily have to be meat-based—it can easily be vegetarian! Read the recipe, try cooking it, and surprise your family and friends with new, unusual dishes. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. First, slice the eggplant into rounds and sprinkle with salt. Let it sit for 10 minutes.
- 2
Step 2
2. After 10 minutes, rinse the eggplants, place them on a baking sheet lined with parchment paper, brush with olive oil. Put in a preheated oven at 180 degrees for 30-45 minutes.
- 3
Step 3
3. Peel the carrots and grate finely.
- 4
Step 4
4. Peel the garlic and onion. Slice the onion into quarter-rings, and press the garlic through a garlic press.
- 5
Step 5
5. Place the chopped onion, carrot, and grated celery root into a heated pan with oil. Sauté until soft.
- 6
Step 6
6. When the vegetables become soft, add the garlic and oregano. Sauté everything for a couple of minutes.
- 7
Step 7
7. Add tomato juice and simmer until the mixture thickens slightly.
- 8
Step 8
8. By this time, our eggplants should already be baked. Take them out of the oven and peel off the skin. Slice them.
- 9
Step 9
9. Add eggplants, tomato paste, canned tomatoes, and lentils to the pan. Season with salt to taste. Bring to a boil, reduce the heat, and simmer covered for one hour.
- 10
Step 10
10. 20 minutes before the sauce is ready, cook the pasta according to the instructions on the package.
- 11
Step 11
11. When the sauce is ready, sprinkle it with chopped basil.
- 12
Step 12
12. Place the pasta on a plate and top with the sauce.