Lentil sprouts are some of my favourite, I love these little starchy crunchy sandwich stuffers!
For day 8 of the biosnackysprouts challenge I'm cooking these little guys up with some eggplant!
Lentils are super easy to sprout, just wash and soak overnight in a shallow plate of water, they should be half in the water and half exposed (like on a shallow beach!) OR throw them in your A.Vogel biosnacky original sprouter tray and water twice a day along with the other sprouts!
They sprout very quickly, in about 3 days!
- Lentil sprouts (2 tbsp black lentils sprouted in the biosnacky sprouter, takes about 3-4 days)
- 1/4 red onion, finely minced
- 1 clove garlic, minced
- Olive oil
-Dash of turmeric
-Curry powder (optional!)
-Salt & black pepper (to taste)
- 1 dollop Yogurt
- Sprig of Cilantro
-1 medium eggplant cut into small cubes
- More olive oil for roasting
- Salt for seasoning eggplant
- Wedge of lemon for squeezing
Salt the eggplant and allow it to release it's water in a strainer (the sink is an ideal place)
Once most of the water is released simply rinse all the salt off with running water (tasting it is ok to check for excess salt) and using your hands squeeze all the water out.
Lay on a flat piece of parchment lining a tray and drizzle with olive oil.
Bake in a preheated oven on 375, they will cook roast fairly quickly.
Remove and set aside.
In a saucepan sautee onion until brownish, add garlic and then spices and sautee. Add sprouts and sautee a little more until lightly wilted.
Toss eggplant pieces in and add chopped tomatoes too if desired (completely optional)
Add a squeeze of lemon to your taste.
Top with yogurt and fresh herbs like mint and cilantro!