Lightly curried lentils with layers of aubergine,topped with creamy mozzarella
I made this dish in durban the other evening for a function and everyone loved it, its great for vegetarians
Ingredients:
1 onion, finelly chopped
60g butter
15ml curry powder
250g lentils, soaked overnight
100ml white wine
2 cans, whole peeled tomatoes
3 aubergines, sliced and grilled
1 block mozzarella, grated
seasoning
Method:
- Melt the butter into a pot and saute the onions until lightly golden, add the curry powder and cook it for a few minutes.
- Drain off the soaked lentils and add to the pot, stirr for a few minutes then add 100ml white wine, once cooked away add the tinned tomaotes and stir every so often.
- Once the lentils are soft season well and set aside.
- Slice the aubergines lenghtways, place on a baking sheet, drizzle with a little olive oil, season well and throw some torn basil leaves all over, bake in the oven until lightly golden.
- Get a oven proof baking dish, spoon a layer of lentils down then top with a aubergine layer, sprinkle a little cheese, then continue this until all the lentils are finished and top with a final layer of cheese.
- Bake in the oven at 180'C for 30 minutes or until the cheese has melted and gratinated.
Serve with a nice roasted vegetable salad.
