Hi!
Lentil and Aubergine Casserole
Sometimes, the best dishes come from simple ingredients that complement each other perfectly. That’s exactly the case with this lentil and eggplant casserole! A combination of creamy lentils, roasted eggplant, and a flavorful tomato sauce creates a wholesome, hearty, and absolutely delicious meal that’s perfect for family dinners or as a healthy everyday option.
If you enjoy dishes that warm your soul and delight your taste buds, this casserole will surely win you over. It’s easy to prepare, and the final result? Absolutely worth every minute in the kitchen! Let’s get cooking!
Ingredients:
- 1 Aubergine
- 100g red lentils
- 200ml boiling water
- 1 can chopped tomatoes
- 1 onion
- 2 cloves garlic
- 3-4 tablespoons sweet chilli sauce
- Vegan mozzarella half a ball (VIOLIFE SABOR MOZZARELLA)
- parsley
- salt, pepper, herbes
Instructions:
Rinse the lentils and pour boiling water over them.
Cook covered for 12-15 minutes until the liquid is absorbed.
Cut the eggplant into slices and then cut them into halves or quarters.
Sprinkle with salt and set aside for a moment. Use a paper towel to remove excess salt. Fry in a pan, in batches, until brown.
Set aside.
Finely chop the onion and fry in a greased pan. Add the pressed garlic and tomatoes. Season with chili sauce and spices.
Place the tomato sauce in a baking dish. Add the aubergine, lentils and shredded mozzarella. Bake for 30 minutes at 180 degrees.
Serve with parsley.
