Ingredients
- 3 eggplant (sliced, salted and fried golden in olive oil)
- 1 large chopped onion
- 4 celery sticks sliced
- 2 garlic cloves crushed
- 1 x 400 tin tomatoes
- 2 tablespoon soy sauce
- 1.5 cups brown lentils
- 4 cups vegetable stock
- 1 tablespoon curry podwer
Directions
Fry onion, celery and garlic in a little oil until onion is
clear. Add all other ingredients, bring to the boil and
simmer 50 minutes or until lentils are soft. Layer eggplant
and lentils in a baking dish as you would lasagne. Bake in
a moderate oven 180C (350F) for about 40-45 minutes.
Lentil mix also makes an excellent dish served on top of
rice.
Serves: 6
Preparation time: 1.5 hours