Simple, satisfying and healthy. This is a tasty vegetarian dish which I would serve with an easy rocket, cucumber & olive salad in the summer or a good helping of warm wilted garlic buttery spinach in the winter. Some crusty bread on the side wouldn’t go astray either.
Serves 3 to 4
You will need:
1 large Aubergine
2 cloves garlic
1 tbsp oregano
1 tin lentils
1 tin chopped tomatoes
Preheat Oven to 180C
Chop onion and soften in a saucepan with a little oil for 5 minutes over medium heat
Chop mushrooms to bitesize pieces, add to onion and cook 5 more minutes
Crush 2 cloves of garlic, add into onion and mushrooms and cook further 2 minutes
Add Oregano and stir well
Add drained lentils and tin of chopped tomatoes, stir to combine, bring to the boil until bubbling then reduce to a simmer for 5 minutes
Meanwhile slice the Aubergine into rounds and fry ob both sides in a little oil until turning brown
Grate approx half a wedge of parmesan (50/75g)
Layer half of the lentil sauce into an oven proof baking dish, then layer half of the sliced aubergines and top with half of the grated cheese.
Repeat layer : sauce, aubergine, parmesan
Bake in the hot oven for 25 to 30 mins until aubergines are nice and soft.