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Casserole with red lentils and eggplant
Number of servings: 4
Ingredients
- Spelt pasta -
- Red lentil -
- Eggplant -
- Red onion -
- Garlic -
- Canned tomatoes -
- Parsley -
- Black pepper -
- Herbes de Provence -
- Olive oil -
Cooking instructions
- Prepare eggplant.
- Slice eggplant, sprinkle with salt, and set aside for 30 minutes.
- Wash eggplant slices and grill them.
- Boil pasta.
- Boil red lentils.
- Prepare sauce.
- Cut onion and fry it with garlic.
- Add tomatoes and spices (black pepper and Herbes de Provence).
- Add cooked pasta and mix.
- Arrange sequentially in a casserole dish: sauce, eggplant slices, red lentils, eggplant slices, dried tomatoes, and mozzarella slices.
- Bake at 180 degrees for 30 minutes.
- Serve with fresh parsley.
- Magda -
