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.
4 aubergines, sliced into round 5mm thick
A clove or two of garlic
A tin of cherry tomatoes, or chopped tomatoes
A tin of Puy lentils
100ml of red wine (a small glass)
1 tbsp tomato puree
1/2 tsp mixed dried herbs
1/4tsp ground cinnamon
Salt and pepper and a pinch or two of sugar to season
50g plain flour
2 egg yolks
100g pecorino or parmesan cheese, grated
A pinch or two of grated nutmeg (optional)
A gratin dish approx (the AGA Spode Gratin Dish is ideal)
1. Chargrill the aubergines in a hot griddle pan, there’s no need to use oil or butter for this, with the pan either the AGA boiling plate or on the floor of the roasting oven.
2. Make the filling by softening the onion and garlic in the heated oil or butter for 5 mins on the simmering plate, add the tomatoes, lentils, red wine, dried herbs, cinnamon and seasoning then heat on the boiling plate until simmering. Cook for 20 - 30 mins until thick and tasty, either on the simmering plate or in the simmering oven.
3. Meanwhile, make the topping sauce. Melt the butter in a small pan or saucepan on the simmering plate. Add the flour and cook for a few minutes. Add the milk gradually, stirring until smooth. 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.
4. To assemble the dish, place half the filling in the dish, then layer half the aubergine, overlapping to fit, repeat with the rest of the filling and aubergine slices then pour the sauce on the top. Bake in the roasting oven on the 3rd set of runner for 30 mins until bubbling and golden. Allow to cool quite a bit before serving warm. Freezes and reheats well.