(for 4 people)

INGREDIENTS

  • 250 g green lentils
  • 1 eggplant
  • 50 g Parmesan cheese
  • 1 bunch of basil
  • 2 sprigs of rosemary
  • 1 clove of garlic
  • Breadcrumbs
  • Extra virgin olive oil
  • Black pepper
  • Salt

INGREDIENTS FOR THE FRESH TOMATO SAUCE

  • 4 fully ripe tomatoes
  • 1 red onion
  • 1 bunch of basil
  • 1 teaspoon of harissa
  • Extra virgin olive oil
  • Black pepper
  • Salt

PROCEDURE

  1. First, rinse the lentils thoroughly under running water. Then cook them in plenty of water with a bay leaf for 40 minutes, making sure to add the salt only at the end of the cooking time.
  2. Slice the eggplant into rounds and lightly grill them on a non-stick griddle without adding any seasoning.
  3. In a blender, combine the cooked lentils, chopped eggplant, basil, grated Parmesan, and the garlic clove. Blend until all the ingredients are well combined. Gradually add the breadcrumbs until the mixture reaches a firm, workable consistency. Then shape into small patties and coat them in breadcrumbs.
  4. Bake the patties in the oven at 180°C (350°F) with a drizzle of olive oil and a few sprigs of rosemary for 20 minutes.
  5. In the meantime, prepare the tomato sauce: wash the tomatoes and score them with a cross on the bottom (opposite the stem). Blanch them in boiling water for a few minutes, then drain and transfer them to cold water—this process will allow the skin to come off easily.
  6. Blend the tomatoes using an immersion blender together with the red onion, basil, teaspoon of harissa, salt, pepper, and extra virgin olive oil until you get a thick, smooth sauce.
  7. Remove the patties from the oven and serve them with the tomato sauce.

These lentil and eggplant patties are a healthy and alternative way to enjoy legumes and to cook eggplant in a different, creative way.

Once cooked, dip them into the slightly spicy fresh tomato sauce — it will turn the dish into a perfect appetizer for your summer dinners on the terrace.