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Aubergine and lentil bake.

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I wanted to make a Mousakka this week but didn’t have all of the ingredients, so made this instead, it was a big hit with ‘T’ and was really tasty too!


1 x aubergine, sliced about 1cm thick and pre-fried in olive oil for a few minutes on each side before patting dry.

1 x tin chopped tomatoes

1/2 cup lentils

1 x garlic clove

1 x onion

handful sliced mushrooms

1 x chopped pepper (capsicum)

1 x cup cheese

1/2 cup cream

lasagne sheets.


Lay the aubergine in a baking dish once pre-cooked. In a pan, cook the onions until softened, add in the tomatoes, garlic, mushrooms, peppers, lentils and season, simmer until lentils are cooked about 20 mins). Pour over aubergines, add a layer of lasagne sheets and top with cream and cheese, bake in the oven for 25 mins until pasta tender and cheese browned. I served this with some mixed leaves.


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