Tasty recipes| meal occasion Main courses | ||
| serves 4 | ||
| preparation 10 minutes cooking time 25 minutes | ||
| nutrition per serving 397 KCal |
ingredients
- 2 aubergines, 225g (8 oz) each - sliced
- 1 x 400 g (14 oz) tin green or continental lentils - drained
- 5 tbsp olive oil
- 2 red onions - peeled and thinly sliced
- 2 teaspoon paprika
- 1 x 400 g (14 oz) tin chopped tomatoes
- 1 tbsp tomato puree (add more or less to your taste)
- 400 g (14 oz) butternut squash - peeled weight and diced
- 3 large open cap mushrooms - cut each mushroom into 8
- 2 cloves garlic - peeled and crushed
- salt and pepper
- 2 tbsp chopped fresh parsley
- 2 eggs - beaten
- 25 g cornflowers
- 350 ml (12 fl oz) Alpro soya alternative to milk
- 50 g (2 oz) Gruyere cheese
preparation
Preheat the oven to 180degC/Gas mark 4.
Heat 2 tbsp oil in a pan, add the onions, squash, mushrooms, garlic and paprika, fry for 5 minutes until lightly browned, add the tomatoes and tomato puree, stir well and cook for a further 5 minutes, add the drained lentils and chopped parsley, season.
Heat 1 tbsp of the remaining oil in a frying pan over a moderate heat and fry 1 sliced aubergine for 3 - 4 minutes: Repeat.
Arrange alternative layers of the aubergines and lentil mixture in a casserole dish, finishing with aubergines.
In a small pan blend the corn flour with a little of the Alpro soya alternative to milk until smooth, add the remainder of the soya milk and bring to the boil, stirring, add the cheese, cool slightly and add the eggs, pour over the top of the aubergines and bake for 25 minutes until topping is golden brown
| Alpro products you can use in this recipe | ||