• Kylie

Eggplant Parmigiana, Savoury Lentils and Roast Potatoes


Sometimes you just feel like a big hearty meal! This Eggplant Parmigiana is a satisfying and nutritious take on the Italian classic. I have tried to make it a little more simplistic. I find that this still works well without salting the eggplant before hand to remove excess water. However, it is still nicer after resting from the oven as it gives it a chance to absorb extra liquid and let the flavours develop. The lentils are also a great dish to do in big batches so that you can serve them up another day with a salad.


Ingredients:

1 sweet potato, cut into chunks for roasting

6 small potatoes, cut into quarters

olive oil spray

200g green beans


Eggplant Parmigiana Ingredients:

1 eggplant

olive oil spray

2 cloves garlic, crushed

3 tsp fresh oregano (save 1 tsp for top)

200ml passata

125g dairy-free cheese (see my recipe for stretchy cheese)

50g cherry tomatoes, cut in half

2 Tbsp nutritional yeast flakes


Savoury Lentils Ingredients:

1 onion, diced

1 clove garlic, crushed

1 tsp olive oil

200g of canned crushed tomatoes

2 x 400g tin lentils, rinsed and drained

1 tsp dried mixed herbs

1/2 tsp salt




Method:

Step 1 - Preheat oven to 200C. Then spray the cut potatoes and sweet potatoes with olive oil spray and place them on a lined baking tray and bake for 35-40 minutes. Meanwhile go on with the Eggplant Parmigiana prep.


Eggplant Parmigiana Method:

Step 2 - Slice off the cap end and then slice the eggplants lengthwise into 1/2 centimeter thick slices. and spray with olive oil. Fry each side in a fry pan on medium heat 2 or 3 pieces at a time until browned.

Step 3 - In a separate bowl, stir the garlic, 2 tsp oregano, passata and 1 Tbsp or yeast flakes together then spoon a few tablespoons of the mixture onto the base of an ovenproof dish. Place a layer of fried eggplant over this with sides touching like a jigsaw puzzle, then more passata on top. Repeat like you would lasagne.

Step 4 - Arrange the tomatoes cut side facing up on top and sprinkle with the cheese, the last tsp of oregano and yeast flakes. Bake for 15 mins or until golden.

While the parmigiana is in the oven, prepare the lentils.


Savoury Lentils Method:

Step 5 - In a medium saucepan, lightly saute the onions and garlic in the olive oil.

Step 6 - Add the tomatoes, lentils, herbs and salt then simmer for 5 minutes. Serve.


Step 7 - In a small saucepan, bring the green beans to the boil and then lower heat to simmer for 10. Serve the potatoes, parmigiana, lentils and beans and enjoy!





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