Lentils in Melanzane

1 old baked wholemeal roll 2 tbsp. tahini, (sesame paste) respectively – nut puree Nut puree

Rinse the lentils and soak them in water for 2 hours. Peel the garlic, add it with the laurel to the lentils and make them in the soaking water with the lid closed at low temperature for half an hour. In the meantime, soak the breadcrumbs covered with water. Brush and clean the carrot very thoroughly under running water. Cut the carrot into small cubes. Rinse the celery and cut it into narrow strips. Remove the peel from the onion and cut into cubes. Heat the oil in a shallow cooking pot with a wide diameter and sauté the chopped vegetables in it, turning. Remove the bay leaf seasoning from the lentils, add the lentils to the vegetables and season with the grained vegetable soup, celery salt and apple cider vinegar. Fold in the tahini or possibly the nut puree, add a tiny bit of water and simmer everything together at low temperature in an open saucepan for 20 minutes. Preheat the oven to 220 °C. Rinse the melanzane, pat dry, cut in half lengthwise and bake in the oven for 10 min on a lightly greased tray. Hollow out the eggplant halves except for a 1-2 cm thick rim. Finely chop the pulp and add to the lentils. Squeeze out the breadcrumbs, chop them up and stir them right into the lentil mixture. Sprinkle the inside of the hollowed eggplant halves with salt and fill with the lentil mixture.

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