Cheesy eggplant and lentil bake | Women's Weekly Food
This cheesy eggplant & lentil bake is like a vegetarian moussaka with layers of eggplant, potato and lentils in a tomato sauce and a ricotta bechamel
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 600 grams dutch cream potatoes, cut into 1cm thick slices
- ⅓ cup (80ml) olive oil
- 1 tablespoon dried oregano
- 4 medium eggplants (1.2kg)
- 1 cup (200g) French-style green lentils
- 1 medium onion (150g), chopped finely
- 2 cloves garlic, crushed
- 1 medium carrot (120g), chopped finely
- 1 medium red capsicum (200g), chopped finely
- 2 cups (500ml) bottled tomato passata
- 2 teaspoons fresh thyme leaves
- 200 grams firm vegetarian fetta, crumbled
- ½ cup (50g) grated vegetarian mozzarella
- extra fresh thyme leaves, to serve (optional)
- Ricotta bechamel
- 1½ cups (360g) fresh ricotta
- 1 cup (280g) Greek-style yoghurt
- 3 eggs, beaten lightly
- ¼ teaspoon ground nutmeg
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