Lentil balls in eggplant sauce

Picture


You're going to need:



-100gr of whole wheat pasta
balls
-150gr of lentils cooked, drained
-50gr of rolled oats
-1 level teaspoon of falafel mix spices (coriander, cumin, garlic, parsley, black pepper, onion)
sauce
-1 large eggplant
-1/2 onion
-2 garlic cloves, unpealed
-juice from 1/2 lemon
-pinch of time
-salt & pepper




Put eggplant and onion on a baking tray and in the oven at 200°C for 40 minutes, adding the garlic half way through. Then, mix oats with spices in a blender and blend it for a couple of seconds. Add lentils, salt, and blend it a couple of seconds more. Form 6 balls, and bake them for 30 minutes on 220°C. When done, start cooking your pasta following the packaging instructions, and make the sauce - put roasted eggplant (pealed), garlic (pealed) and onion in a blender, blend it and transfer into a pan with 1 small cup of pasta cooking water (about 100-150ml). Bring this to a boil, season to taste with salt & pepper. Put your balls in the sauce, turning them over to coat them completely. After 1 minute of cooking take them out and put them on a plate. In the remaining sauce squeeze half of a lemon, sprinkle time and add pasta. Mix well and serve next to your balls.

Enjoy!
CHECK OUT MORE TASTY RECIPES!