Name: Spiced eggplant and lentil bake
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 1
Ingredients: 36.40 gm olive oil; 1 brown onion, chopped; 1 large carrot, finely chopped; 2 celery stalks, finely chopped; 2 garlic cloves, crushed; 2.50 gm ground cinnamon; 1 tsp allspice; 2.50 gm ground cumin; 1/4 tsp ground chilli; 400g can lentils, drained, rinsed; 400g can chickpeas, drained, rinsed; 410g can chopped tomatoes with paste (see Notes); 5.00 gm caster sugar; 3 (300g each) eggplants, cut into 1cm-thick rounds; Olive oil cooking spray; 500g tub plain Greek-style yoghurt; 40.00 ml pine nuts; 82.50 ml grated cheddar

Spiced eggplant and lentil bake

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Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
75 minutes

Rest the bake to enhance flavors.

Ingredients:

36.40 gm olive oil
1 brown onion, chopped
1 large carrot, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
2.50 gm ground cinnamon
1 tsp allspice
2.50 gm ground cumin
1/4 tsp ground chilli
400g can lentils, drained, rinsed
400g can chickpeas, drained, rinsed
410g can chopped tomatoes with paste (see Notes)
5.00 gm caster sugar
3 (300g each) eggplants, cut into 1cm-thick rounds
Olive oil cooking spray
500g tub plain Greek-style yoghurt
40.00 ml pine nuts
82.50 ml grated cheddar

Instructions:

In a saucepan over medium-high heat, heat oil. Add onion, carrot, and celery. Saute for 5 minutes until softened. Stir in garlic, cinnamon, allspice, cumin, and chili and cook for an additional minute until fragrant. Add lentils, chickpeas, tomato, and sugar. Bring to a simmer, then reduce heat to medium and simmer for 5 minutes until slightly thickened.
Heat a large frying pan over medium-high heat. Spray oil on both sides of eggplant rounds and cook until golden and tender, about 2 to 3 minutes per side. Transfer to a plate.
Preheat your oven to 180C/160C fan-forced, while generously greasing a 12-cup-capacity baking dish.
Layer a third of the eggplant rounds in a single layer at the base of the prepared dish. Spread half of the lentil mixture over the eggplant. Repeat the layers with the remaining eggplant and lentil mixture, finishing with eggplant. Spread yogurt over the eggplant. Combine pine nuts and cheese in a bowl, then sprinkle over the yogurt. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 to 15 minutes until golden and bubbling around the edges. Let it stand for 10 minutes before serving.

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