Skewers with lentil dumplings and aubergine sauce

Name: Skewers with lentil dumplings and aubergine sauce - Georgeta F.
Ingredients: Lentil Balls: INGREDIENTS: 200g boiled lentils; 2 eggs; 1 onion; 1 carrot; 2 cloves of garlic; 1 bunch of dill; salt; pepper; 1 bay leaf; breadcrumbs. Sauce: INGREDIENTS: eggplant salad; sour cream; French mustard seeds. And a tomato; a bell pepper; skewers.

Appetizers - Skewers with lentil dumplings and aubergine sauce by Georgeta F. - Recipia

Lentil dumpling PREPARATION: 1.Start by washing the lentils thoroughly under a cold running water to remove impurities. Next, place the lentils in a pot with plenty of water, adding a bay leaf to give it an aromatic flavor. Boil the lentils for about 30 minutes until they are soft but not overcooked so that they retain their shape. When done, strain the lentils and allow to cool slightly. 2. Once the lentils have cooled, transfer them to a blender or food processor. Add a medium onion, peeled and roughly chopped, along with a few cloves of garlic, to taste. Blend until smooth. It's important not to turn the mixture into a fine paste; we want to keep a slightly grainy texture, which will give the dumplings a pleasant consistency to eat. 3. In a large bowl, combine the lentil paste with two beaten eggs, which will act as a binder, and finely chopped fresh dill for added flavor. Add the finely grated carrot, which will not only add color but also a natural sweetness. Mix all the ingredients well. 4. Season to taste with salt and freshly ground pepper, adjusting to your preference. This is the stage where you can experiment with different spices, such as paprika or cumin, to customize the flavor of your bubbles. 5. Next, add breadcrumbs gradually, starting with about 8 tablespoons, until you have a sufficiently moldable dough. The breadcrumbs will not only help to bind the ingredients, but will also contribute to a crispy texture to the bubbles after frying. 6. Form small, nut-sized balls with wet hands and roll them in breadcrumbs to create a delicious crust. Heat a frying pan with frying oil and add the dumplings, frying until golden and crispy on all sides. Remove to a paper towel to absorb excess oil. For the skewers: 1. Cut zucchini into thin slices and cook on the grill or in a skillet until soft and lightly browned. When cool, cut into cubes. 2. Also prepare a tomato and a bell pepper, cutting them into suitable cubes. Arrange all the ingredients in order on the skewers, alternating between zucchini, tomatoes and peppers for a colorful and appetizing look. Sauce: For the sauce, mix 2 tablespoons eggplant salad with 1 tablespoon creamy sour cream and 1 teaspoon grainy mustard. This dressing will add a touch of freshness and a nice contrast to the crispy lentil dumplings. Enjoy!