Perfect for a meat free menu, this filling dish is a delicious main meal or part of a selection of dishes. Mostly made from storecupbaord ingredients, this dish freezes well and easily made in advance to reheat. Recipe courtesy of AGA Demonstrator Naomi Hansell.
Serves: 6
- 4 aubergines, sliced into 5mm thick rounds
- 25g butter
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tbsp tomato puree
- 400g can chopped tomatoes
- 250g pack Puy lentils
- 100ml red wine
- 2 tsp mixed dried herbs
- ½ tsp ground cinnamon
- Salt
- Ground black pepper
- 1 tsp sugar
- 50g butter
- 50g plain flour
- 500ml milk
- Salt
- Ground black pepper
- 2 pinches grated nutmeg (optional)
- 2 egg yolks
- 100g pecorino cheese, grated
- Flat leaf parsley, chopped to garnish
A gratin dish (the Portmeirion for AGA White Gratin Dish is ideal)
Preparation Time: 15 minutes. Cooking Time: 1 hour 30 minutes
1. Chargrill the aubergines in a hot griddle pan or frying pan, there’s no need to use oil or butter for this, with the pan on the boiling plate, hotplate on boiling setting or induction on high.
2. Heat the oil and butter in a sauté pan on the simmering plate, hotplate on simmering setting or induction on medium.
3. Add the onion and sauté for about 5 minutes until softening.
4. Stir in the garlic and sauté for a further minute. Stir in the tomato puree and cook for another minute.
5. Add the tomatoes, lentils, red wine, dried herbs, cinnamon, salt, pepper and sugar and stir until simmering. Cook for a further 20- 30 minutes until thick and tasty.
6. Meanwhile, make the topping sauce. Melt the butter in a small pan or saucepan on the simmering plate, hotplate on simmering setting or induction on medium.
7. Add the flour and cook for a few minutes.
8. Add the milk gradually, stirring until smooth.
9. Season with salt and pepper and add the nutmeg if using. Cool a little then beat in the egg yolks then finally the grated cheese.
10. To assemble, place half the filling in a deep ovenproof dish (approx. 30cm x 20cm), then layer half the aubergine, overlapping to fit, repeat with the rest of the filling and aubergine slices then pour the cheese sauce on the top.
11. Place in the CAST IRON OVEN: on the 4th shelf in the roasting oven or oven on R6. FAN OVEN: preheated to R6/180oC/350oF Bake for 25-30 minutes until bubbling and golden.
12. Allow to cool before serving warm.
