Ingredients for 4 servings

  • 1 large eggplant cut into not too large pieces
  • 1 cup of red lentils
  • 3 tomatoes
  • 2 onions cut into 4 pieces
  • 3 cloves of garlic
  • 2 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon balsamic vinegar
  • 1 small glass of coconut milk
  • 1 tablespoon tomato paste
  • cumin curry tandoori spices or turmeric
  • salt pepper
  • 1 pinch of chili or harissa
  • 1 half lemon