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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?
Room for Balance Improvement (0 - 44)
This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.
Good Balance (45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance (70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
Protein
38.6g / 27%
Carbohydrates
79.2g / 57%
Fats
10.2g / 16%
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

  • Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients
  • Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients? Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron
  • Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!"
Easy Main course

Lentil and Aubergine Melanzane

(0)
93Min
Intermediate

Ingredients

-
6
+

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: here

1200  g
Eggplant, raw
47.5  g
Oil, Olive, Salad Or Cooking
200  g
Onions, Raw
100  g
Celery, Raw
100  g
Carrots, Raw
400  g
Lentils, raw
30  g
Tomato Paste
400  g
Tomatoes, Crushed, Canned
200  g
Water, Tap, Drinking
34.5  g
Sauce, chili, peppers, hot, immature green, canned
47.5  g
MAGGI Lazenby Worcester Sauce
300  g
Cheese, mozzarella, nonfat
100  g
Bread crumbs, dry, grated, seasoned

Our best tips & tricks for customized portion size

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.

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Nutrition Value

Energy
562.38 kcal
Protein
38.6 g
Carbohydrates
79.18 g
Fats
10.25 g
Information per serving
Lets Cook

Instruction

93 Minutes
Pre-heating oven
5 Min
Pre-heat the oven to 200˚C and spray a large baking sheet with non-stick spray.
Aubargine slices
5 Min
Brush both sides of the aubergine slices with Maggi No oil Dressing and place on the baking sheet in a single layer.
Bake
15 Min
Bake for approx. 15 minutes turning once
Remove and set aside
2 Min
Remove from the oven and set aside for assembly later
Heat olive oil
5 Min
In a saucepan heat the olive oil over a medium heat.
Mirepoix
8 Min
Add the mirepoix (onion, celery and carrots) and fry for 6-8 minutes.
Tomato paste and lentils
5 Min
Add the cooked lentils and tomato paste and fry for another 5 minutes stirring well.
Simmer
20 Min
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.
Step9
5 Min
Place a scoop of the lentil ragu in the base of an ovenproof dish, then top with a single layer of aubergine
Ragu and aubargine
5 Min
Continue until all the ragu and aubergine has been used
Sprinkling
3 Min
Sprinkle mozzarella cheese and breadcrumbs over the top.
Baking
15 Min
Bake for 15-18 minutes until golden brown.
Lentil and Aubergine Melanzane

Pre-heating oven of 12

Pre-heating oven Pre-heating oven

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

Lentil and Aubergine Melanzane

Aubargine slices of 12

Aubargine slices Aubargine slices

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

Lentil and Aubergine Melanzane

Bake of 12

Bake Bake

Bake for approx. 15 minutes turning once

Lentil and Aubergine Melanzane

Remove and set aside of 12

Remove and set aside Remove and set aside

Remove from the oven and set aside for assembly later

Lentil and Aubergine Melanzane

Heat olive oil of 12

Heat olive oil

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

Lentil and Aubergine Melanzane

Mirepoix of 12

Mirepoix

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

Lentil and Aubergine Melanzane

Tomato paste and lentils of 12

Tomato paste and lentils

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

Lentil and Aubergine Melanzane

Simmer of 12

Simmer

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.

Lentil and Aubergine Melanzane

Step9 of 12

Step9

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

Lentil and Aubergine Melanzane

Ragu and aubargine of 12

Ragu and aubargine

Continue until all the ragu and aubergine has been used

Lentil and Aubergine Melanzane

Sprinkling of 12

Sprinkling

Sprinkle mozzarella cheese and breadcrumbs over the top.

Lentil and Aubergine Melanzane

Baking of 12

Baking

Bake for 15-18 minutes until golden brown.

Recipe PDF
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