So let me start my Sri Lankan cooking project fell off the wagon – still I love to cook every day and I enjoy experimenting so here is a recipe that was inspired by the Persian bakery we went to a few weeks ago. This is not Sri Lankan though I did eat a lot of lentils when my mum cooked us dinner and it was purripu – dahl with rice and a curry. School had started and we were getting back into the swing of things and after a play in the park on a Friday night I needed to whip up something easy for dinner. It was inspired after this recipe from taste.com.au – one of my favorite recipe sites. 

1 eggplant

Olive oil to brush 

Kosher Salt and Freshly Ground Pepper

1 cup of french lentils (cooked)

Olive Oil 

Small Red Onion 

Garlic

Balsamic Vinegar

Salt & Pepper to taste

A bunch of mint leaves (to taste – I love mint so the more the better)

Tomatoes

Avocado

200g ricotta, crumbled

Flat Bread to use as wraps or any wraps will work in this recipe

1. Prepare Eggplant by roasting slices in a 200 degree C (440 F) oven for 20 minutes.

2. While eggplant is roasting cut up onion and place in skillet with olive oil when onion is browned add the garlic and balsamic vinegar to taste. Cook on a low heat as the onions should get caramelized and nice and soft. Add salt and pepper. Take off heat and cool in a bowl. 

3. Get your ingredients ready to place on your wraps by chopping up the mint, tomatoes and avocado. Have the ricotta at the ready to crumble on the base of the wrap. 

4. Take out the eggplant turn off the oven and let cool while warming the bread – this may not be necessary as the ingredients are at room temperature. 

5. Take the wrap – place ricotta on the base near the center add the lentils, mint, tomatoes and avocado and top with the caramelized onion. Roll your wrap and eat straight away – though leftovers are very good when heated in a sandwich press.