Yummy Eggplant and Lentil

This dish is really tasty and its a great choice for fun picnics. The main ingredient of the dish is eggplant. The way this ingredient is used in the dish, makes the whole result mouthwatering. Here is how to make this super delicious dish.

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• 4 eggplants
• half a cup lentils
• 200 g chicken
• 2 onions
• half a cup rice
• 2 cloves garlic
• 2 tbsp Kashk
• half a cup walnuts
• 1 tbsp dried mint
• salt as much as required
• pepper as much as required
• oil as much as required
• turmeric as much as required

• Wash and clean the chicken. When the meat is ready, put it into a pot. Peel one of the onions and then wash it carefully. Then pick one of the onions and dice it into small cubed pieces. Add the diced onion to the chicken and put the pot on low heat flame.
• For 5 minutes, stir the onion and chicken and then add turmeric to the meat. pick one of the garlic cloves and wash it. Then split it and add them to the content. put the lid of the pot and let the meat juice comes out. Now add 3 glasses of boiling water to the chicken and let it cook for 3 hours.
• While the chicken is cooking, peel the eggplants and wash them. Then put them in the colander and let them dry. Dice the eggplants into half and place them on a tray.
• Sprinkle some salt on the eggplants and let the bitter taste diminish. This process takes almost 30 minutes.
• Soak the lentils and rinse them. As you might know, you’d better soak the legumes the night before to have them well cooked. Place the lentils in a pot and add 3 glasses of water to it and heat it up. At first, let the pot be on the highest flame to bring the water into the boil. Then reduce the flame and let the lentils cook properly.
• When the lentils are cooked, wash the rice and discard the water and add it to the cooked lentils. Wait until the rice is well cooked and becomes smashed. Then discard the pot from the gas burner and put it aside.
• Wash the eggplants and rinse them in order to wash their salt away. Press them a little to drain their juice. Pick a big frying pan and grease it with oil. Then heat the pan to have hot oil.
• Place the eggplants in the frying pan to have them fried. The flame must be low. You can sprinkle some turmeric on the frying eggplants. Flip them while one side is fried perfectly. Then place them in a colander or simply put them on a napkin to remove the extra oil.
• Wash the pan and again put it on the gas burner. Wash the remained onions and dice them into silvered shape. Grease the pan and let the oil becomes hot and then fry the silvered onions. When the color of the silvered onions turn golden, then place them in a colander and let the oil comes out.
• Pick the remaining garlic cloves and grate them. Stir fry the grated garlic and discard them from the pan.
• Heat 5 tbsp of the oil up on a low heat flame. Then sprinkle 2 tbsp of dried mint into the hot oil and stir them for 2 minutes. Remember that the color of the mint should not changes to the dark color.
• When the meat is completely cooked, discard the chicken particles out of its juice and place them in a colander. The remaining juice of the meat must be one cup. Let the cubed meat cool down and then shred them into pieces. Place the shredded meat into the pot with the juice of the meat again.
• Add the lentil and rice mixture and the eggplants into the pot. Add some brewed saffron to the pot, too. Put the pot on a low heat flame. Let the ingredients cook for more 15-20minutes. When the water of the content is vaporized, discard the content and mix them into the mixer or an electric whisk.
• Next, add 2 tbsp of the Kashk to the content and stir them properly. Garnish as desired
• Yummy Eggplant and Lentil dish is ready for picnic. Yay!

Super delicious yummy dish!