Description
Tender aubergine is layered with warmly spiced lentils, green pepper, tomato and plenty of melted mozzarella for a hearty meatless bake. It’s comforting enough for dinner on its own, but I also love serving it with a crisp salad.
Ingredients
Units
Scale
- 1 medium aubergine/brinjal, peeled and sliced lengthwise into medium thick slices
- 1 tbsp oil, plus extra if needed for searing
- 1 medium onion, finely chopped
- 1/4 tsp fresh ginger, minced
- 1/4 tsp fresh garlic, minced
- 1 green chili, finely chopped
- 1/2 cup dry lentils, washed and drained
- Salt, to taste
- 1/2 tsp barshap/fennel seeds
- 1/2 tsp ground coriander
- 1/2 tsp jeera/cumin
- 1/4 tsp turmeric
- 1 1/2 cups water, plus more if needed
- 1/4 green pepper, diced
- 1/2 small packet tomato paste, approximately 2 tbsp
- 1/4 cup fresh dhania/cilantro, chopped
- 1 to 1 1/2 cups mozzarella cheese, grated
- 1/2 tsp mixed herbs, for garnish
Instructions
- Heat 1 tbsp oil in a non-stick frying pan over medium heat. Add 1 peeled and lengthwise sliced aubergine and sear the slices in batches if needed, turning them as they cook, until softened and nicely browned on both sides. Don’t worry if they aren’t completely cooked through at this point, as they’ll finish in the oven. Set the aubergine aside.
- Add 1 chopped medium onion to the same pan or a medium pot with 1/4 tsp fresh ginger, 1/4 tsp fresh garlic and 1 finely chopped green chili. Cook over medium heat, stirring now and then, until the onion softens and takes on a light golden colour.
- Stir in 1/2 cup washed, dried lentils, salt to taste, 1/2 tsp barshap/fennel seeds, 1/2 tsp ground coriander, 1/2 tsp jeera/cumin and 1/4 tsp turmeric. Add 1 1/2 cups water and bring everything to a gentle simmer.
- Cook the 1/2 cup lentils for about 20 to 25 minutes, stirring occasionally, until they’re tender but the mixture still has some texture. If the lentils are drying out before they’re tender, add a little more water as needed.
- Stir in 1/4 diced green pepper and approximately 2 tbsp tomato paste. Cook for another 5 to 8 minutes, stirring occasionally, until the lentil mixture is thick and saucy rather than watery. Taste and adjust the salt or spices if needed.
- Stir in 1/4 cup freshly chopped dhania/cilantro and take the lentil mixture off the heat.
- Spoon a thin layer of the lentil mixture into a lightly greased baking dish. Add a layer of grated mozzarella, followed by some of the seared aubergine. Continue layering with lentils, mozzarella and aubergine until everything is used, finishing with a generous layer of mozzarella on top.
- Sprinkle 1/2 tsp mixed herbs over the mozzarella.
- Bake at 350⁰F (180⁰C) for about 15 to 20 minutes, or until the cheese has melted and the top is lightly browned and bubbling. Let it stand for about 5 minutes before serving so the layers settle a little.
- Serve warm on its own or with a fresh salad.
Notes
Prepared, tried, and tested by Nazley
