United States
Cooking time - 60 mins
Serves - 6
Difficulty - not too tricky
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 tsp thyme
- 1 tsp oregano
- ½ tsp cinnamon
- 1 tbsp tomato purée
- 400g/1 can chopped tomatoes
- 1 vegetable stock cube
- 160g/5.5 oz red lentils
- 2 large aubergines/eggplants
- 2 potatoes
- 250g/1 cup Ricotta cheese
- 50g/¼ cup Cheddar cheese
- Parsley, for garnish
Method
- Preheat oven to 200°C/390°F.
- Put the lentils into a bowl. Cover with water and set aside to soak.
- Boil the potatoes for 15-20 minutes and until tender.
- Heat olive oil in your Whatever Pan, add the onion and cook over medium heat until soft. Add the thyme, oregano, cinnamon and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and vegetable stock.
- Drain the lentils and stir into the tomato sauce, bring to the boil and simmer for around 20 minutes over medium heat, stirring occasionally, until the lentils are soft. Remove from the pan and set aside. Wash the Whatever Pan.
- Meanwhile, drain the potatoes. Scrape the skin off of the potatoes, then cut into thick slices.
- Heat the Whatever Pan until hot then griddle the aubergine in batches until browned and softened and set aside.
- Spoon half the lentil sauce into the pan, then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines.
- In a bowl, mix the Ricotta and grated Cheddar and spoon the mixture over the aubergines. Smooth out with a spatula to cover the top.
- Bake in the oven for 25 minutes, or until golden brown.
- Garnish with parsley and serve!
