Name: Pumpkin with eggplant puree
Prep time: 10 min
Cook time: 1 hr
Yield: 2
Cuisine: Moroccan
Ingredients: 1 package of lentils with carrot; 1 small bottle of pumpkin; 1 eggplant; 1 tablespoon of olive oil; 1 tablespoon Greek yogurt (or sheep yogurt); 1 teaspoon ground cumin seeds; 1 lemon; salt and pepper; few leaves of fresh coriander

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Home Recipe overview Pumpkin with eggplant puree

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Discover a delicious and healthy meal with this pumpkin and eggplant puree recipe. This vegetarian dish combines the sweetness of pumpkin with the creamy texture of eggplant puree. Suitable for a gluten-free diet, it is quick to prepare and ideal for a nutritious meal.

Recipe

Pumpkin with eggplant puree

Prepared within 10 minutes, then just pop it in the oven! Delicious to try one or to surprise your friends/family with!

Course	Main course
Kitchen	Moroccan
Servings	2

Preparation time

Preparation time	10 min
Time in oven	50 min
Total	1 hr

Ingredients

1 package of lentils with carrot
1 small bottle of pumpkin
1 eggplant
1 tablespoon of olive oil
1 tablespoon Greek yogurt (or sheep yogurt)
1 teaspoon ground cumin seeds
1 lemon
salt and pepper
few leaves of fresh coriander

Pumpkin with eggplant puree

Preheat the oven to 200 degrees
Cut the bottle of pumpkin into small cubes; The skin does not have to be done. Do the same with the eggplant.
Place the pieces of pumpkin and eggplant (separately) on a baking tray covered with baking paper and add some olive oil, salt and pepper. Do you have thyme at home? May also be included! Leave in the oven for 50-60 minutes.
Put the pieces of eggplant in a food processor with a tablespoon of olive oil, the juice of 1 lemon, the cumin seeds and a lot of salt and pepper. Grind fine. Taste for a moment and simply season with some cumin seeds.
Heat the lentils with carrot according to the instructions on the package in a pan.
Put the lentils with carrot on a plate, add the pumpkin. This is a large scoop of grilled eggplant puree and a tablespoon of Greek yogurt. Finish with some coriander (if you like that).

What I also like is to grill the vegetables during the weekend, so that I can quickly put the food on the table on Monday or Tuesday. Ideal. In addition to vegetarian, this dish is also gluten -free. I use a meal with pre -cooked lentils and carrots. If I have already grilled the vegetables, I only have to heat the meal and that happened.

The pre -cooked meal I used contains lentils, carrots, sunflower oil and salt. Because the lentils and carrots are already pre -cooked, you only have to warm up the meal in a pan or in some boiling water. With the twist of the pumpkin and the grilled aubergine puree and yogurt you have a very tasteful and healthy meal. Enjoy!

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Pumpkin with eggplant puree

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Ingredients

Pumpkin with eggplant puree

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