Nazley’s Aubergine/brinjal & Lentil lasagne


Peel 1 Brinjal, slice length wise (not too thin) and sear in a non-stick pan until soft and brown.
In a pot braise 1 onion with 1/4tspn ginger and 1/4 tspn garlic and 1 green chilli.
Brown till light in colour.
Add 1/2 cup washed lentils,
salt to taste,
1/2 tspn of each (barshap, coriander and jeera)
1/4 tspn tumeric.
Add water and cook till soft.
Then add 1/4 green pepper cubed and 1/2 packet of tomato paste.
Cook till sauce is thick.
Lastly add 1/4 cup freshly cut dhania.
To layer – place lentil mix in a dish then mozarella cheese, then brinjal, mozarella, lentils. Etc continue until you end of with cheese.
Garnish with mixed herbs.
Bake at 180’C until light in colour.
Enjoy as is or a salad.

Prepared, tried and tested by: Nazley Ally

This entry was posted in Vegan and Vegetarian and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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