9 June 2012 · 9:38 PM
Ingredients
- Aubergine
- Green Lentils
- Vegetable Stock
- Bay Leaf
- Onion
- Mushrooms
- Chickpeas
- Garlic
- Tomato Purée
- Chopped Tomatoes
- Oregano
- Greek Yoghurt
- Eggs
- Feta Cheese
Method
- Thinly slice Aubergines and salt, leave to chill
- Fry Garlic in a little oil (2 mins)
- Add Tomato Purée (1 mins), then Chopped Tomatoes and simmer (20 mins)
- Boil Lentils in Vegetable Stock with Bay Leaf (20 mins)
- Fry Onion (10 mins)
- Add sliced Mushroom (5 mins)
- Add Chickpeas and Oregano (5 mins)
- Wash salt from Aubergine, then mix together, Lentils, Mushrooms and Tomato Sauce
- In a bowl mix, Yoghurt ,beaten Eggs and Feta Cheese
- Pour Tomato mixture into an oven dish
- Layer Aubergine on top
- Pour over top of mixture
- Then pour over the Yoghurt mixture
- Bake @190C (30 mins)