Aubergine & Lentil Greek Style Bake

Name: Aubergine & Lentil Greek Style Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: European, Mediterranean, Greek
Ingredients: 500g Maris Piper potato's unpeeled and finely sliced; 1 tablespoon olive oil; 3 Aubergines sliced lengthways (aim for around 3cm); 2 white onions peeled and cut finely; 3 garlic cloves; 1 tin of green lentils drained and rinsed; 1 can of chopped tomatoes; 1 tablespoon dried oregano; 1 teaspoon cinnamon; Basil leaves 15g (1/2 pack); 200g mushrooms; 100g cheddar cheese; 2 mozzarella balls; 60g plain flour; 60g butter; 1/2 teaspoon nutmeg; 600ml milk; 1 x teaspoon salt

13 steps

Prep:15minCook:45min

This tasty and warming take on a family favourite is bursting with Mediterranean flavour, oozing with creamy béchamel and packs a punch of protein and fibre. It is a great leftover treat for lunch or can be stored in the fridge or freezer.

Updated at: Thu, 17 Aug 2023 06:03:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories833 kcal (42%)

Total Fat41.2 g (59%)

Carbs78.2 g (30%)

Sugars24.9 g (28%)

Protein40.3 g (81%)

Sodium1362.3 mg (68%)

Fiber18.2 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500gmaris piper potato

unpeeled and finely sliced

1 tablespoonolive oil

3Aubergines

sliced lengthways, aim for around 3cm

2white onions

peeled and cut finely

3garlic cloves

1tin of green lentils

drained and rinsed

1can of chopped tomatoes

1 tablespoondried oregano

1 teaspooncinnamon

15gBasil leaves

200gmushrooms

100gcheddar cheese

2mozzarella balls

White Sauce

60gplain flour

60gbutter

½ teaspoonnutmeg

600mlmilk

1 teaspoonsalt

Instructions

Step 1

Pre-heat the oven to 200C (180c fan), Gas 4.

Step 2

Boil the potato discs for 10 minutes in a large pan. Drain, and leave to air dry in a colander.

Step 3

Whilst the potato is boiling, brush a large frying pan or griddle pan with oil and cook the aubergines until soft and golden, around 4 minutes each side. You may need to do this in batches.

Step 4

Clean out the frying pan and add the remaining oil over a medium heat, add the onion and cook for 2 minutes, add the garlic and cook for a further 2 minutes.

Step 5

Add the mushrooms and cinnamon and cook for 5 minutes.

Step 6

Add the tomatoes and lentils to the pan, mix well and simmer for 15 minutes.

Step 7

Whilst simmering the lentil mixture, heat the butter for the bechemal sauce over a medium heat or the bechemal sauce in a saucepan.

Step 8

Stir in the flour and combine well until a paste is formed,

Step 9

Start adding the milk slowly, whisking as you go until you get a 5 consistency. This usually takes 5-6 minutes.

Step 10

In a large oven dish start layering by adding 1/2 the lentil and tomato mixture, followed by a layer of aubergines and a layer of bechemal sauce.