Sweet and sour lentil relish with eggplant

Basmati rice served with roasted eggplant and boiled lentils.

Ingredients:

600 g of basmati rice 200 g red lentils 2 pcs olives 2 pcs bulbs 2 pcs garlic cloves 1 pk piece of ginger about 4 cm long 1 handful of fresh coriander 3 tbsp sunflower oil 2 tsp curry spice

/tr>

1.5 tsp of turmeric 500 ml water salt

Procedure:

1. 1. Heat a tablespoon of olive oil in a frying pan and fry the finely chopped onion in it together with the crushed garlic and grated ginger
3. After 5 minutes add the curry powder to the pan and fry for another two minutes, then add everything to the lentils, stir and cook for another 10 minutes
4. Serve the lentils and aubergine together on plates, sprinkled with coriander and accompanied by cooked rice.