09 Feb Nazley's Aubergine/brinjal & Lentil lasagne
Peel 1 Brinjal, slice length wise (not too thin) and sear in a non-stick pan until soft and brown.
In a pot braise 1 onion with 1/4tspn ginger and 1/4 tspn garlic and 1 green chilli.
Brown till light in colour.
Add 1/2 cup washed lentils,
salt to taste,
1/2 tspn of each (barshap, coriander and jeera)
1/4 tspn tumeric.
Add water and cook till soft.
Then add 1/4 green pepper cubed and 1/2 packet of tomato paste.
Cook till sauce is thick.
Lastly add 1/4 cup freshly cut dhania.
To layer – place lentil mix in a dish then mozarella cheese, then brinjal, mozarella, lentils. Etc continue until you end of with cheese.
Garnish with mixed herbs.
Bake at 180’C until light in colour.
Enjoy as is or a salad.
Prepared, tried and tested by: Nazley Ally