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Ingredientes
- 1/4 lb Lentils
- 1/2 tsp Salt
- 8 ounce Aubergine (eggplant)
- 4 x Cloves garlic
- 1 x Fresh chili
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Fish sauce
- 4 Tbsp. Water
- 10 x Mint leaves
Direcciones
- Cover the lentils with boiling water and leave for 2 hrs. Drain, cover with fresh water, add in salt, bring to the boil and cook, covered for 1/2 hour. Drain.
- Cut the aubergines lengthwise into 4 pcs and then cut these quarters into 5-cm (2-inch) pcs.
- Lb. the garlic and chili together. Then fry them in the vegetable oil till golden brown.
- Add in the lentils, fish sauce, aubergine pcs and water to the garlic and chili in the pan. Continue frying for 2-3 min till the aubergine is cooked.
- Add in the mint leaves, turn the mix just once with a spoon, and remove from the heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 6 servings | |
| Calories 118 | |
| Calories from Fat 42 | 36% |
| Total Fat 4.8g | 6% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.12g | |
| Cholesterol 0mg | 0% |
| Sodium 428mg | 18% |
| Potassium 267mg | 8% |
| Total Carbs 13.78g | 4% |
| Dietary Fiber 6.8g | 23% |
| Sugars 1.23g | 1% |
| Protein 5.45g | 9% |
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