AUBERGINE WITH WINE COOKED LENTILS, OLIVES AND OREGANO

The last entry date for this month’s HotM is closing in, the last day is on Sunday (but I do accept late entries until I manage to make the roundup) and as the theme is A, I can’t resist to submit this dish as my second entry. But first I want to remind you of the O Foods Contest for Ovarian Cancer Awareness Month that is hosted by Sara of Ms.Adventures in Italy and Michelle of Bleeding Espresso for the second year, I will try to post an entry this weekend but please click over and take a look for yourself what you can do to spread the word and how to participate!

Over to the HotM entry, I made a Aubergine dish with lentils that is quite tasty because I decided to simmer the lentils in a mix of water and white wine that definitely added something to the flavour, try it, you might like it too!

AUBERGINE WITH WINE COOKED LENTILS, OLIVES AND OREGANO
4 servings

1 big or 2 small aubergines (or eggplants)
250 ml/ 1 cup small brown lentils
20-30 black olives
1 good pinch of dried oregano
white wine
1 clove of garlic
salt
extra-virgin olive oil

- Put the lentils in a pan together with a 75/25 mixture of water and white wine. Add salt as well. Bring the lentils to a boil and them leave them to simmer until soft and ready. If the liquid dries out, add more water.
- Dice the aubergine and fry it in a pan with olive oil, oregano and the crushed garlic until golden. Don’t forget to add salt.
- Mix the lentils with the aubergine and the olives and it is ready to serve.

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