WHAT?
For the imam baiyldi
2 medium sized aubergines
1 firm chopped tomato
Bunch of parsley, chervil, mint
A few cloves of garlic
Greek extra virgin olive oil laid biosas
Lemon juice, cup of water
Red wine vinegar
Salt, pepper, sugar
For the lentils
100g cooked lentils in bay leaves
A little bit of fennel
Half a carrot
Salt, pepper, French mustard
HOW?
1️⃣Score the aubergines, add in chopped tomato, parsley, chervil mint, garlic and add extra virgin olive oil. in a tray.
2️⃣ Add lemon and water, cook for 2 hours in preheated oven at 180 C.
3️⃣Cook the lentils in water with 2-3 bay leaves for 10 minutes. 4️⃣Sauté fennel, carrot and peppercorns with a little bit of olive oil. Add sautéed cooked lentils with the carrot and mustard. Cook for an extra minute.
5️⃣Add the lentils to the aubergines and cook in oven for an extra 20 minutes. Serve warm with soft cheese (A katiki Domokou would be perfect)
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