This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
Brush both sides of the aubergine slices with Maggi No oil Dressing and place on the baking sheet in a single layer.
Bake for approx. 15 minutes turning once
Remove from the oven and set aside for assembly later
In a saucepan heat the olive oil over a medium heat.
Add the mirepoix (onion, celery and carrots) and fry for 6-8 minutes.
Add the cooked lentils and tomato paste and fry for another 5 minutes stirring well.
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 necessary.
Place a scoop of the lentil ragu in the base of an ovenproof dish, then top with a single layer of aubergine
Continue until all the ragu and aubergine has been used
Sprinkle mozzarella cheese and breadcrumbs over the top.
Bake for 15-18 minutes until golden brown.
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