• Rinse & strain the green lentils
  • Place the lentils in a saucepan & add the water
  • Cover & cook on low-med heat for 10-15 minutes
  • Strain the water from the saucepan
  • ​​Pour some vegetable oil in another saucepan
  • ​Heat the oil on high heat
  • Fry half of the diced eggplants (then the remainder)
  • ​Fry until golden brown
  • ​Use an oil strainer & place them on a dish with papertowels to remove excess oil
  • To make the dressing, squeeze the lemon juice
  • ​Add the oil, salt, sumac and dried mint & mix all together
  •  In a large bowl, add the cucumbers, tomatoes, yellow capsicum, red onion & mix all together
  • Add the cooked green lentils & fried eggplant, mix all together
  • Add the parsley & the dressing
  • Mix all together



Assyrian Dishes © ALL RIGHTS RESERVED. 

Fried Eggplant & Green Lentil Salad

Salad Ingredients
5 Baby Cucumbers (diced)
1 Punnet Grape Tomatoes 
(cut into 4)
1/4 Red Onion (Diced)
1/2 bunch Parsley (chopped)
1 Yellow Capsicum (diced)
1/2 Lemon
1 teaspoon Dried Mint
1 teaspoon Sumac
1 teaspoon Salt
2-3 tablespoons Extra Virgin Olive Oil

1 Large Eggplant 
(peeled & diced)
Vegetable Oil (for frying)
1/2 cup Green Lentils
1 & 1/2 cups Water