Eggplant Gratin with Red Lentils and Mozzarella
- 680 g (1.5 lb) eggplant about 2 large
- 100 g (3.5 oz) dried red lentils
- 110 g (4 oz) yellow onion 1 medium finely chopped
- 2 garlic cloves minced
- 60 g (2.1 oz) carrot 1 medium finely diced
- 30 ml (2 tbsp) olive oil
- 30 g (2 tbsp) tomato puree
- 500 g (17.6 oz) crushed tomatoes 1 can
- 720 ml (3 cups) water
- 60 ml (1/4 cup) apple cider vinegar
- 10 g (2 tsp) salt
- 1 g (1 tsp) dried thyme
- 150 g (5.3 oz) mozzarella cheese shredded
- Fresh thyme sprigs for garnish
1. Preheat oven to 190°C (375°F)
2. Slice eggplant into 2.5 cm (1 inch) thick rounds Arrange on parchment-lined baking sheet brush with 15 ml (1 tbsp) olive oil season with salt and pepper Roast 25-30 minutes until tender and golden flipping halfway Set aside
3. In large skillet sauté onion and garlic in remaining 15 ml (1 tbsp) olive oil until soft Add carrot cook 5 minutes until slightly tender
4. Stir in tomato puree crushed tomatoes water apple cider vinegar salt and dried thyme Bring to boil reduce heat simmer 10 minutes
5. Add red lentils return to gentle simmer cook 15-20 minutes until lentils are tender adding splash of water if needed
6. In 23x33 cm (9x13 inch) baking dish layer half the roasted eggplant Spread half the lentil mixture over eggplant sprinkle with half the mozzarella Repeat with remaining eggplant and lentil mixture Top with remaining mozzarella
7. Bake 20-25 minutes until cheese is melted and bubbly
8. Garnish with fresh thyme and serve hot
- baking sheet
- parchment paper
- skillet
- wooden spoon
- cutting board
- knife
- oven
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