Baked lentil pâté with burrata on a bed of beetroot

Lentil Pie Ingredients

2 onions
2 cloves of garlic, pressed
2 large eggplants in salt
3 celery stalks, sliced 3 mm thick
300 g lentils, not red, soaked for half an hour
2 tsp smoked paprika powder
1 bunch of thyme
250 g cherry tomatoes
3 tablespoons dried tomatoes, cut into strips
2.5 dl vegetable stock
1 dl red wine
300 g burrata (two balls)
Parsley for garnish

Salad Ingredients

2 red onions, thinly sliced, or 75 g raw beetroot julienne
Olive oil
Apple cider vinegar
Sea salt and freshly ground pepper

Preparation

1. Slice the eggplant, place in a bowl, sprinkle generously with salt, and mix. Let stand for 15 minutes. Rinse with water and pat dry.
2. Fry the eggplant in plenty of olive oil until soft and starting to break down. Remove from the pan.
3. Now fry the onion until soft and add the garlic. Return the eggplant to the pan.
4. Add paprika, celery, lentils, dried tomatoes, and thyme, and fry for one minute. Deglaze with wine and let the wine reduce slightly.
5. Add stock and cherry tomatoes, bring to a boil, cover, and cook for 5 minutes.
6. Place in the EcoStoof for 1 hour or longer.
7. Remove the lentil pie from the EcoStoof and divide among 4 bowls. Halve the burrata balls and place half a ball in each bowl. Gratinate under the grill in the oven.
8. Meanwhile, mix the onion or raw beetroot with olive oil, vinegar, salt, and pepper, and place on a plate.
9. Serve the lentil pie on plates and garnish with parsley.

Very festive with polenta Christmas stars with gorgonzola