Standing the bake before serving gives it time to soak up all the delicious cooking juices.
- Heat oil in a saucepan over medium-high heat. Add onion, carrot and celery. Cook for 5 minutes or until softened. Add garlic, cinnamon, allspice, cumin and chilli. Cook for 1 minute or until fragrant. Add lentils, chickpeas, tomato and sugar. Bring to a simmer. Reduce heat to medium. Simmer for 5 minutes or until slightly thickened.
- Meanwhile, heat a large frying pan over medium-high heat. Spray both sides of eggplant rounds with oil. Cook for 2 to 3 minutes each side or until golden and tender. Transfer to a plate.
- Preheat oven to 180C/160C fan-forced. Grease a 12-cup-capacity baking dish.
- Arrange 1/3 of the eggplant rounds, in a single layer, over base of prepared dish. Spread 1/2 the lentil mixture over eggplant. Repeat layers with remaining eggplant and lentil mixture, finishing with eggplant. Spread yoghurt over eggplant. Combine pine nuts and cheese in a bowl. Sprinkle over yoghurt. Cover with foil. Bake for 20 minutes. Remove foil. Bake for a further 10 to 15 minutes or until golden and bubbling around the edges. Stand for 10 minutes. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set