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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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lentils Ingredients:
475 g aubergine, sliced |
240 g courgette, sliced |
300 g potatoes, sliced |
200 g onion, sliced |
1 tsp garlic, minced |
1 tbs vinegar |
400 g chopped tomatoes |
200 g cooked lentils |
1 tsp oregano |
150 g feta, crumbled |
4 tbs butter |
4 tbs flour |
710 ml milk |
1/4 tsp nutmeg |
25 g parmesan cheese, grated |
Directions:
1. Sprinkle the slices of eggplant with salt, and let site for at least half an our to draw out the bitterness. Rinse off the salt.
2. Preheat your oven to 375C.
3. In a large pan, brown the eggplant and zucchini. Remove from the pan, then do the same thing with the potato slices. Also remove from pan.
4. Saute garlic and onions until browned. Add vinegar, tomatoes, lentils, half of the canned lentil juice, and oregano. Cover and simmer on medium to low, for about 15 minutes.
5. In a casserole dish (9x13 inches), place a layer the cooked eggplant, zucchini, potatoes, onions and feta cheese. Pour some the tomato and lentil mixture over all the sliced vegetables. Add another layer of vegetables, then sauce. Make sure the top layer is vegetables.
6. Bake for about 25 minutes.
7. While it is baking, make the topping. Mix together butter, flour and milk. Bring to just boiling, while whisking. When it is thick and smooth, add nutmeg. Remove from heat and let the mixture cool for about 5 minutes. Mix in the beaten egg.
8. Remove the vegetable portion from the oven and pour on the sauce. Top with parmesan cheese and continue to bake for another 30 minutes.
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