AUBERGINE WITH WINE COOKED LENTILS, OLIVES AND OREGANO

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

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.

Aubergine With Wine Cooked Lentils, Olives and Oregano

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