Spicy Aubergine Bake Thingy

I bought two really funky stripy aubergines, but then wasn’t sure what to do with them. So I looked around my kitchen and invented this dish which I call, “Titli’s Spicy Aubergine Bake Thingy”. Never let it be said that I am not creative!

Nutrition Facts

Servings: 6

Amount Per Serving % Daily Value*

Calories 429 21%

Calories from Fat 176

Total Fat 19.6g 30%

Saturated Fat 9.7g 48%

Unsaturated Fat 8.9g

Trans Fat 0.0g

Total Carbohydrate 46.7g 15%

Dietary Fibre 14.8g 59%

Sugars 10.7g

Protein 21.5g 43%

Cholesterol 43.8mgs 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

2 aubergines, cut into cubes
400 g (14 oz) cooked lentils
400 g (14 oz) potatoes, peeled and sliced
400 g (14 oz) tin of tomatoes
250 g (8 oz) grated cheese
1 onion, chopped
Small tin of sweetcorn
2 garlic cloves, chopped
1 tsp coriander powder
1 tsp cumin powder
½ tsp turmeric
½ tsp chilli powder
2 tbsp olive oil
Pepper

Instructions

Pregeat the oven to 200°C.
Add the potatoes to a pan of boiling water and parboil for 4 minutes. Drain.
Add the oil to a large pan and fry the onions and garlic until the onions start to darken.
Add in the aubergine and fry for 6-7 minutes.
Turn off the heat and add the tomatoes, lentils, sweetcorn and spices into the pan. Mix well.
Pour the mixture into a large casserole or lasagna dish. Places a layer of the potato slices on top. Sprinkle with the grated cheese and season with pepper.
Bake in an oven at 200 °C for 35 minutes.
Allow to cool for about 10 minutes before slicing.

Titli’s Tips

I find that I don’t need treat the aubergines with salt before I add them to the pan. The lentils provide a degree of sourness to the dish which overwhelms any sourness from the aubergine.