<div class="row"> <div class="col-12 col-lg-4 mb-3"> <h3 class="detail-title">MATERIALS</h3> <ul> <li>2 cups of Hasata Mardin Red Lentils</li> <li>5 cloves of garlic</li> <li>1 medium eggplant</li> <li>½ teaspoon of olive oil</li> <li>1 tea glass of Hasata Horasan Fine Bulgur</li> <li>7 cups of broth</li> <li>2 lemons</li> <li>1 teaspoon of salt</li> <li>1 teaspoon of black pepper</li> <li>1 teaspoon of red pepper</li> </ul> </div> <div class="col-12 col-lg-8 mb-3"> <h3 class="detail-title">PREPARATION</h3> <ul> <ul> <li><strong>1.</strong>Peel the eggplants in zebra strips.</li> <li><strong>2.</strong>Chop them into 1 cm cubes.</li> <li><strong>3.</strong>Soak in salt water. Add 8 glasses of broth to the Hasata Mardin Red lentil and boil for 1 hour and remove the oven.</li> <li><strong>4.</strong>Add Hasata Horasan Fine Bulgur and eggplants into it.</li> <li><strong>5.</strong>Lower the heat and cook until soft. Add the lemon juice, paprika and salt and stir.</li> <li><strong>6.</strong>Slice the garlic finely and fry it in olive oil until it becomes crispy, pour it over the soup and serve.</li> <li><strong>7.</strong>Enjoy your meal!</li> </ul> </ul> </div> </div>
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