Cheesy aubergines | Second Nature Guides
Baked aubergines stuffed with a delicious lentil and vegetable filling, and topped with a cheesy sauce. A great leftover lunch option.
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Cooking tools:
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- Grater
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- Baking dish
- Baking sheet
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- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Wooden spoon
- Aluminum foil
Ingredients
- 2 x 400g aubergines (or 4 small/medium)
- 2 tbsp olive oil
- 1 garlic clove, finely diced or minced
- 1 small red onion, diced
- 100g red lentils
- 1 x 400g tin chopped tomatoes
- 230ml of water
- 1 large carrot, diced into 0.5cm cubes
- 1⁄2 tsp dried cumin
- 1 tsp dried oregano
- 80g cheddar cheese, grated (or vegan cheese, grated)
- 1 large handful fresh parsley, roughly chopped
- 120g rocket or preferred salad leaves (optional side)
- Use 50g of the grated cheese to make a cheese sauce
- 25g butter
- 25g wholemeal flour 250ml full-fat milk
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