Eggplant With Lentil Salad


1 cup of green lentils
2 carrots
1 medium size onion
5 green onions
Quarter bunch of parsley
Quarter bunch of dill
1 tablespoon mayonnaise
1 clove garlic
2 eggplants
Half a lemon
Berrak Extra Virgin Olive Oil
Berrak Cucumber Pickles


Boil 1 cup of green lentils and filter. Again add hot water and boil until soften. Mix 2 grated carrots, 1 chopped medium size onion, 5 green onions, parsley and dill into lentil. For sauce, stir mayonnaise, lemon juice, Berrak extra virgin olive oil, crushed garlic, salt and crushed chilliesin a container. Add the sauce to lentil and stir. Divide the two boiled eggplants into two. Empty their inside and lightly salt. Fill the lentil salad into it.
Serve with plates which are you embellished with Berrak Cucumber Pickles.