Eggplant Stew with Lentils
10 minute
Eggplant Stew with Lentils Recipe

1 portion of eggplant stew with lentils (store the other one in the fridge) 330 kcal

For 2 servings: 200 g eggplant, 200 g grilled pickled peppers (or fresh), 265 g canned, drained lentils (I use Bonduelle), 200 g sweet cream with 10% fat, salt, pepper, garlic powder, spray oil, knife tip curry paste for spiciness (optional) Heat 1 tablespoon of oil in a pan, fry the eggplant, add chopped paprika, lentils, cream, spices, steam everything over low heat until the cream has reduced

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