Rated 4.29 out of 5 based on 12 votes
- 1 x onion, chopped
- 4 cloves garlic, minced
- 1 x large eggplant, sliced
- 2 Tbls olive oil
- 2 x large zucchini, sliced length ways
- 2 x carrots, diced
- 1 x head broccoli, cut into small florets & dicing the stem â€“use the whole vegetable including the stem and leaves
- 1/4 x head cauliflower, cut into small florets & dicing the stems
- 2 x stick celery cut length ways then thinly chopped. include the leaves from one stick
- 1 x can (440g) whole peeled tomatoes, chopped
- 1 x can (440g) lentils, well drained
- 50 g tomato paste
- 1 Tbls dried oregano
- 1/2 cup chopped fresh parsley
- 200 ml vegetable stock
- 125 g crumbled greek feta cheese
- 30 g (Â¼ cup) grated parmesan cheese
- 100 g grated mozzarella cheese
Preheat oven to 190 degrees
1. Heat oil in a large frypan over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Add more oil if necessary â€“ set aside
2. Make the BÃ©chamel sauce – set aside
3. SautÃ© onion and garlic until lightly browned. Stir in tomato paste and heat through, add vegetables and cook until they start to soften. (Add some of the stock if necessary) Add lentils, oregano, parsley and season. Mix well and cook for a few minutes then add enough stock to cover the mixture, reduce heat to medium-low, cover and simmer 30-45 minutes.
4.In a 23x33cm casserole dish spoon in a layer of the vegetable mixture, then layer the zucchini, then veggie mix, then eggplant, and feta; repeat layering, finishing with a layer of eggplant. Sprinkle with Mozzarella and Parmesan cheese.
5. Bake, uncovered, for another 30-45 minutes or until the cheese browns on the top.
6. Let stand for 5 minutes and serve hot with your favour salad or sweet potato mash and fresh steamed green beans
â€¢ 60g butter, chopped
â€¢ 1/3 cup plain flour
â€¢ 4 1/2 cups milk
â€¢ 1/4 teaspoon salt
â€¢ good pinch ground nutmeg
â€¢ Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Slowly add milk, whisking constantly, until mixture is smooth. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in, salt and nutmeg.
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yum yum, sounds great for a vegetarain dish
Great Work Kevin, can’t wait to try this one
It was lovely and I will try it myself
Kev this looks amazing and taste even better ……
Being a greek, that actually looks pretty good
Looks great. Will definitely try it.