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Ingredients
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whole green lentils - 100g
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onion - 1, sliced
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garlic - 1 clove, crushed
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eggplants - 400g, sliced
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can tomatoes - 350g, chopped
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can chick-peas - 350g, rinsed and
drained
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tomato puree - 2 tbsp
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bay leaf - 1
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mushrooms - 200g, sliced
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dried herbes de Provence - 2 tsp
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vegetable stock - 450ml
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olive oil - 3 tbsp
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eggs - 3
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natural yogurt - 200ml
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mature Cheddar cheese - 50g, grated
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ground black pepper and salt
Method
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Sprinkle the eggplants slices with
salt and place in a colander. Cover and put a weight on top, set
aside for 30 minutes, to allow the bitter juices to be
extracted.
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Put the stock, lentils and bay
leaf in a pan, cover, bring to the boil and simmer for 20
minutes until the lentils are just tender. Drain and keep warm.
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Heat 1 tbsp oil in a pan, cook the
garlic and onion for 5 minutes, stirring. then, stir in the
lentils, chick-peas, mushrooms, tomatoes, tomato puree, 3 tbsp
water and herbs. Bring to the boil and simmer for 10 minutes,
stirring occasionally.
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Preheat the oven to 180˚C. Rinse
the eggplant slices, drain and pat dry. Heat the remaining oil
in a pan, fry the eggplant slices until both sides are browned.
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Season the lentils mixture with
pepper and salt. Arrange a layer of eggplant slices in the
bottom of a shallow ovenproof dish, spoon over a layer of the
lentils mixture. Continue the layers until all eggplant slices
and lentils mixture are used up.
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Beat the egg, yogurt, pepper and
salt, pour it over the dish. Sprinkle with cheese and bake for
45 minutes until the topping is golden brown and bubbling. Serve
hot. Serves 4.
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