This easy meal is full of sun and fun! Creamy lentil with roasted tomatoes topped with burrata.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC.
Stab each eggplant with a fork to create holes, Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky.
Once roasted, remove from the oven and, let them cool down. When cool enough to handle, scoop the flesh out and set aside for any liquid to drain away.
Place the cherry tomatoes on the same baking sheet and roast until cracked and soft.
Meanwhile, cook the lentil (as per instruction on packaging) until soft but still having a bite. Once cooked, set aside and add eggplant, tomatoes, olive oil, lemon juice, garlic, and season with salt and pepper. Mix it all well.
Top with burrata. Sprinkle with pine nuts and fresh herbs.
Preparing In The Kitchen
Preheat the oven to 200 ºC.
Stab each eggplant with a fork to create holes, Place the eggplants on a baking sheet and roast for 1 hour, turning them over halfway through, until the flesh is completely soft and slightly smoky.
Once roasted, remove from the oven and, let them cool down. When cool enough to handle, scoop the flesh out and set aside for any liquid to drain away.
Place the cherry tomatoes on the same baking sheet and roast until cracked and soft.
Meanwhile, cook the lentil (as per instruction on packaging) until soft but still having a bite. Once cooked, set aside and add eggplant, tomatoes, olive oil, lemon juice, garlic, and season with salt and pepper. Mix it all well.
Top with burrata. Sprinkle with pine nuts and fresh herbs.
