When we make the meat version for our family, not eating meat, I make one for myself.
Freeze in portions if there is too much.
It's very tasty and filled with all the good stuff!
1 tablespoon olive oil
2 celery sticks, finely chopped
2 carrots, finely chopped
1 brown onion, finely chopped
2 garlic cloves, finely chopped
3/4 cup (150g) dried brown lentils, rinsed, drained. You can used low salt canned lentils instead.
2 x 400g cans diced tomatoes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
600g eggplant, thinly sliced
500g no-fat Greek-style yoghurt
Heat oil in a large saucepan over medium heat. Cook celery, carrot, onion and garlic, stirring, for 5 minutes or until softened. Add lentils, tomatoes, cinnamon, allspice and ⅔ cup (160ml) water and bring to the boil. Reduce heat and simmer for 45 minutes or until lentils are tender.
Meanwhile, boil, steam or microwave potatoes until just tender. Drain. Cut into 5mm-thick slices.
Preheat grill on high. Lightly spray eggplant with oil and place on a baking tray. Grill eggplant, in batches, for 1–2 minutes each side or until browned.
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 3 litre (12-cup) capacity ovenproof dish with oil. Spread a little of the lentil mixture over base of prepared dish. Top with half the eggplant, then half the remaining lentil mixture. Layer potato over lentil mixture, then layer with remaining lentil mixture and eggplant.
Whisk eggs and yoghurt in a bowl until combined. Spread yoghurt mixture over eggplant layer.
Bake for 35 minutes or until golden. Cut into slices to serve with a Greek or garden salad. From my kitchen to yours in love, Jen xxx