Lentil and Aubergine Melanzane

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Intermediate

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93 Min

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Ingredients

Eggplant, raw

1200 g

Oil, Olive, Salad Or Cooking

47.5 g

Onions, Raw

200 g

Celery, Raw

100 g

Carrots, Raw

100 g

Lentils, raw

400 g

Tomato Paste

30 g

Tomatoes, Crushed, Canned

400 g

Water, Tap, Drinking

200 g

Sauce, chili, peppers, hot, immature green, canned

34.5 g

MAGGI Lazenby Worcester Sauce

47.5 g

Cheese, mozzarella, nonfat

300 g

Bread crumbs, dry, grated, seasoned

100 g

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Utensils and appliances

Oven

Baking Sheet

Sauce pan

Nutritional Information

Nutrition Table Footer

Carbohydrates

79.18 g

Energy

562.38 kcal

Fats

10.25 g

Protein

38.6 g

Nutrition Table Footer

Recipe steps

93 min

5 min

15 min

2 min

5 min

8 min

5 min

20 min

5 min

3 min

15 min

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Recipe steps

93 min

Pre-heating oven

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Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.

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Recipe steps

93 min

Aubargine slices

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Brush both sides of the aubergine slices with Maggi No oil Dressing and place on the baking sheet in a single layer.

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Recipe steps

93 min

Bake

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Bake for approx. 15 minutes turning once

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Recipe steps

93 min

Remove and set aside

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Remove from the oven and set aside for assembly later

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Recipe steps

93 min

Heat olive oil

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In a saucepan heat the olive oil over a medium heat.

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Recipe steps

93 min

Mirepoix

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Add the mirepoix (onion, celery and carrots) and fry for 6-8 minutes.

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Recipe steps

93 min

Tomato paste and lentils

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Add the cooked lentils and tomato paste and fry for another 5 minutes stirring well.

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Recipe steps

93 min

Simmer

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Add the crushed tomatoes, water, chili sauce and lazenby sauce and bring the mixture to a simmer. Simmer, uncovered, for 15-20 minutes adjusting the seasonings if

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Recipe steps

93 min

Simmer

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Place a scoop of the lentil ragu in the base of an ovenproof dish, then top with a single layer of aubergine

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Recipe steps

93 min

Ragu and aubargine

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Continue until all the ragu and aubergine has been used

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Recipe steps

93 min

Sprinkling

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Sprinkle mozzarella cheese and breadcrumbs over the top.

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Recipe steps

93 min

Baking

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Bake for 15-18 minutes until golden brown.

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Lentil and Aubergine Melanzane

Nutritional facts per serving

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

Pre-heating oven

Recipe steps

Aubargine slices

Recipe steps

Bake

Recipe steps

Remove and set aside

Recipe steps

Heat olive oil

Recipe steps

Mirepoix

Recipe steps

Tomato paste and lentils

Recipe steps

Simmer

Recipe steps

Simmer

Recipe steps

Ragu and aubargine

Recipe steps

Sprinkling

Recipe steps

Baking

See how others cooked it

Let us see your masterpiece

Lentil and Aubergine Melanzane

Nutritional facts per serving

Want to know more about MyMenu IQ™?

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MyMenu IQ™

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Ingredients

Utensils and appliances

Our best tips & tricks for customized portion size

Ingredients added to shopping list

Nutritional Information

Recipe steps

Recipe steps

Pre-heating oven

Recipe steps

Aubargine slices

Recipe steps

Bake

Recipe steps

Remove and set aside

Recipe steps

Heat olive oil

Recipe steps

Mirepoix

Recipe steps

Tomato paste and lentils

Recipe steps

Simmer

Recipe steps

Simmer

Recipe steps

Ragu and aubargine

Recipe steps

Sprinkling

Recipe steps

Baking

See how others cooked it

Let us see your masterpiece

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