More than 1 hour
- 3-4 brinjals, sliced lengthways
- Salt, to drain excess moisture
- 1 Tbsp (15ml) canola oil
- 2 red onions, chopped
- 4 cloves garlic, chopped
- 2 tsp (10ml) ground cumin
- 2 Tbsp (30ml) tomato paste
- 1 Tbsp (15ml) sugar
- 1 can (400g) chopped tomatoes
- ½ cup (125ml) vegetable stock
- 2 cans (400g) lentils, drained
- Juice (60ml) and grated peel of 1 lemon
- 2 Tbsp (30ml) chopped fresh parsley
- 2 Tbsp (30ml) chopped fresh basil
- 2 Tbsp (30ml) butter
- 1 Tbsp (30ml) flour
- 2 cups (500ml) almond or cow’s milk
- 6-8 baby marrows, sliced lengthways
- ½ packet (150g) mozzarella, grated
- Handful chopped fresh parsley or micro herbs, for serving
- Salt brinjals and set aside to drain in a colander for about 30 minutes.
- Rinse and pat dry with kitchen paper.
- Heat oil in a large pot and fry onion for 3 minutes or until translucent.
- Add garlic and cumin and fry for 2 minutes.
- Stir in tomato paste, sugar, chopped tomatoes and stock
- Simmer for about 10 minutes or until sauce is slightly reduced.
- Stir through lentils and simmer for another 5-10 minutes.
- Add lemon juice and grated peel, herbs and season.
- Remove from heat.
- Melt butter in a saucepan over medium heat, whisk in flour and cook for a minute.
- Gradually whisk in milk.
- Cook for about 3 minutes until thickened, whisking continuously.
- Season and set aside.
- Arrange half the brinjals on the base of a greased cast-iron skillet or a 27cm x 17cm rectangular ovenproof dish.
- Top with half the lentil filling then another layer of brinjals.
- Top with the remaining filling and arrange baby marrows on top.
- Pour over white sauce and sprinkle with cheese.
- Bake at 180°C for 25-30 minutes or until golden and cooked through.
- Garnish with parsley or micro herbs just before serving.