Spiced eggplant and lentil bake

Recipes / Vegetarian

Standing the bake before serving gives it time to soak up all the delicious cooking juices.

Recipe «Spiced eggplant and lentil bake» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 brown onion, chopped, 1 large carrot, finely chopped, 2 celery stalks, finely chopped, 2 garlic cloves, crushed , 1 tsp ground cinnamon, 1 tsp allspice, 1 tsp ground cumin , 1/4 tsp ground chilli, 400g can lentils, drained, rinsed, 400g can chickpeas, drained, rinsed, 410g can chopped tomatoes with paste, 1 tsp caster sugar, 3 eggplants, cut into 1cm-thick rounds, Olive oil cooking spray, 500g tub plain Greek-style yoghurt.

Ingredients:

  • 2 tbsp olive oil 
  • 1 brown onion, chopped 
  • 1 large carrot, finely chopped 
  • 2 celery stalks, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tsp ground cinnamon 
  • 1 tsp allspice 
  • 1 tsp ground cumin 
  • 1/4 tsp ground chilli 
  • 400g can lentils, drained, rinsed 
  • 400g can chickpeas, drained, rinsed 
  • 410g can chopped tomatoes with paste 
  • 1 tsp caster sugar 
  • 3 eggplants, cut into 1cm-thick rounds 
  • Olive oil cooking spray 
  • 500g tub plain Greek-style yoghurt 
  • 2 tbsp pine nuts 
  • 1/3 cup grated cheddar 

Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 180C/160C fan-forced. Grease a 12-cup-capacity baking dish.
  4. 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.