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Mnazaleh with forbidden rice and caramelised eggplant and Israeli dish which is…

Mnazaleh with forbidden rice and caramelised eggplant 🇮🇱 and Israeli dish which is similar to a dahl and was inspired by seeing one @foodloose_blog made! It was sooo yum and I added in some butternut squash to make it extra creamy n sweeet 😍

🇮🇱 Mnazaleh 🇮🇱 serves 4
• 300g red lentils • 300g small Chinese eggplants (or regular), thinly sliced • 400g cherry tomatoes • 3 cloves garlic • 1 stock cube • Cumin Seeds • Fresh Mint • 1tsp of each smoked paprika, cumin seeds, curry powder • Pistachios • Date Syrup • 1/2 a butternut squash •

– Cook the garlic in a non-stick pan with extra-virgin olive oil then cut the cherry tomatoes into halves and add them to the pan with sea salt flakes. Cook at medium heat with the lid until the cherry tomatoes become completely soft and mashed.
– Cut the eggplant into half lengthwise from top to bottom.
– Sprinkle some sea salt on the top to remove the excess water. Let it rest for 5mins.
– Dry the surface of the eggplant with a paper towel and stir the eggplant in a pan with extra-virgin olive oil for 10mins. Cover with a lid and cook at medium heat on both sides.
– cook the lentils according to pack along with the veg stock cube crumbled in, with the spices
– add to a tray and coat in plenty of date syrup and bake in the oven at 180 degrees for 20-25 mins
– meanwhile, steam the butternut squash till soft and then add into the pan of tomatoes
– Once the lentils are completely cook, add them with the mint to the pan with the cherry tomatoes and mix all together. Season with sea salt and black pepper.
– Plate the lentils with some black rice on the bottom, add the caramelized eggplants then add some fresh mint and coarsely chopped pistachios ✨

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