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Preparation dip: onion, garlic and ginger peel and finely dice. Heat 1 tsp olive oil in a pan and sauté the diced ingredients until translucent. Then briefly sauté the lentils and curry powder and deglaze with the vegetable broth and then bring to a boil. Now cook covered over medium heat for about 10 min, until the lentils are soft but not falling apart and the liquid has almost completely boiled away. Then add the walnut oil, lemon juice and dates to the lentils and blend everything well with the blender. If necessary, season a little more with salt or pepper to taste. Finally, chill the dip until ready to enjoy.
Preparation kebab: Wash the eggplant well and cut into thin slices. Spread the slices on a large plate and sprinkle with salt and let them sit for about 15 minutes (the salt will dehydrate the eggplant).
In the meantime, peel and slice the shallot and also wash the mini peppers, remove the seeds and cut into fine rings. Wash the cherry tomatoes well and cut them in half.
Now remove excess water from the drained eggplant slices with a paper towel and heat 2 tsp olive oil in a pan and fry the eggplant slices in it until golden brown. Remove the slices from the pan and drain well on a paper towel.
Toast the pita bread briefly on both sides (oven 180°C for about 4 min, toaster oven for about 2 min on each side). Then cut open and coat both insides generously with the lentil dip. Cut the finished falafel balls in half and place them in the pita roll together with the remaining vegetables and the fried eggplant slices. Now arrange the lentil eggplant kebab with the remaining lentil dip separately, dip and enjoy.
The recipe Lentil eggplant kebab is composed of the following macronutrients.
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