Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 2 cloves garlic, crushed
- 2tablespoons plain flour
- 2tablespoons small basil leaves, to garnish
- 2 large eggplants
- 1 onion
- 300grams sweet potato
- 1teaspoons dried oregano
- 400grams no added salt lentils
- 400grams crushed tomatoes
- 1 cup dairy-free mozzarella-style shredded cheese
- 1 cup dairy-free yoghurt
- 1/3 cup olive oil
- 2 free range eggs
- 1/2 cup dairy-free cream cheese
Nutrition per serving
2250kJ / 537Cal
2250 Kilojoules or 537 Calories
26% of daily energy intake*
Protein
11.9grams
Fat
34.8grams
Carbs
41.0grams
Sugars
12.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Heat 1 tbs oil in a medium saucepan over medium heat. Add onion, garlic and oregano and cook for 5 minutes or until softened. Add tomatoes and lentils and simmer for 5 minutes or until thickened slightly. Set aside.
Step 2 of 6
Whisk yoghurt, cream cheese, eggs and flour together in a bowl until smooth. Set aside.
Step 3 of 6
Brush both sides of eggplant and sweet potato slices with remaining oil and season with pepper.
Step 4 of 6
Heat a chargrill pan over medium-high heat. Cook vegetables, in batches, for 2-3 minutes on each side or until charred. Transfer to a plate.
Step 5 of 6
Preheat oven to 180°C. Grease a 30x40cm roasting pan. Arrange a layer of eggplant in base of pan. Cover with one-third of the tomato sauce. Top with sweet potato. Repeat layering sauce and eggplant, finishing with sauce.
Step 6 of 6
Spread yoghurt mixture over sauce and top with cheese. Bake for 30 minutes or until golden. Garnish with basil, cut into squares and serve.
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