Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 4.33 dollar
Difficulty level: 2 out of 4
9 Ingredients
- 300grams sweet potato, peeled and diced
- 3tablespoons olive oil
- 2 large eggplant, sliced lengthways into thin strips
- 2 medium onions, peeled and diced
- 2 cloves garlic, peeled and minced
- 3tablespoons pesto (vegetarian)
- 250grams puy lentils, ready cooked
- 400grams chopped tomatoes
- 200grams mozzarella
Nutrition per serving
2900kJ / 692Cal
2900 Kilojoules or 692 Calories
33% of daily energy intake*
Protein
33.0grams
Fat
35.2grams
Carbs
56.8grams
Sugars
14.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This veggie bake is comforting, warming and filling, so easy to make and full of flavour.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Toss the sweet potato cubes in a little oil, brush the eggplant strips with oil and lay out in a single layer on a large baking tray. Roast for 15-20 minutes until tender.
Step 2 of 3
Heat the rest of the oil in a pan and cook the onions for 5 minutes. Add the garlic and sweet potato and cook for 1 minute. Stir in the pesto and lentils and add chopped tomatoes. Simmer for 5 minutes.
Step 3 of 3
Add a layer of the lentil mix to a baking dish, top with eggplant slices and repeat, finishing with a layer of eggplant on top. Dot mozzarella on top and bake for 15 minutes until golden and bubbling.
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