Recipe Category:

Published:  2011 - 02- 03

Nutritional Information: 

• carbohydrate - 43 g

• Protein - 26 g

• Fat - 14 g

• KJ - 1625

• kcal - 385

Instructions:   

• Heat 1 tablespoon of the oil in a saucepan, add the onion and cook until softened.  Add the celery, garlic, tomatoes with their juice, lentils, soy sauce, 1/4 teaspoon pepper and water.  Cover and simmer for 50 minutes, until cooked.

• Heat the remaining oil in a griddle pan, add the aubergine slices in batches and cook on both sides until golden.  Alternatively, cook under a preheated moderate grill.

• Cover the base of a shallow ovenproof dish with the lentil mixture and arrange a layer of aubergine slices on top.  Repeat the layer, finishing with a layer of aubergine slices.

• Mix the eggs and fromage frais for the topping, season with salt and pepper to taste, and pour over the aubergines.  Top with the cheese and bake in a preheated moderate oven at 180^oC (350^oF), Gas Mark 4, for 30 - 40 minutes, until golden.  Serve garnished with oregano leaves.

Serves:

Ingredients :

• vegetable oil 3 tablespoons

• onion 1, chopped

• celery sticks 4, chopped

• garlic clove 1 , crushed

• chopped tomatoes 400 g (13 oz)

• green lentils 250 g (8 oz)

• Japanese soy sauce 2 tablespoons

• water 900 ml (1 1/2 pints)

• aubergines 500 g (1 lb) , sliced

• salt and pepper

• oregano 1 tablespoon , to garnish

   TOPPING

• eggs 2 , beaten

• low-fat fromage frais 150ml (1/4 pint)

• grated parmesan cheese 1 tablespoon

Source