Aubergine - 1 large, sliced
Celery - 4 sticks, chopped
Onion - 1, chopped
Garlic - 2 cloves, finely chopped
Green lentils - 1 can
Chopped tomatoes - 1 can
Olive oil - 2 tbsp
Butter - 25g
Milk - 300 ml
Egg - 1
Parmesan or cheddar cheese - 55g, grated
1) Heat two thirds of the oil in a large frying pan over a medium heat. Add the aubergine slices and cook until browned on both sides.
2) Heat the rest of the oil in a large frying pan over a medium heat. Fry the onion for 5 minutes or until soft. Add the garlic, celery, tomatoes, lentils and their juices. Simmer for 15 minutes until thickened.
3) Meanwhile, put the flour, milk and butter in a saucepan over a medium heat. Bring to the boil, whisking constantly. Leave to cool slightly and then beat in the egg.
4) Layer an ovenproof dish with the lentil and tomato mixture and aubergine slices, ending with a layer of aubergine. Pour over the sauce and sprinkle with the cheese. Bake for 30-40 minutes at 180°C. Serves 4.
MY (VEGAN) GUIDE TO SCOTLAND
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