Cheesy Lentil Bake with Veggie Mince & Eggplant
with Middle Eastern spices, yogurt & tomato0.0(0)
Calories
:Ā
579 kcalProtein
:Ā
28.8g proteinDifficulty
:Ā
MediumCalorie Smart
Veggie
Extra Veggies
High Protein
One-Pot Dish
Allergens:
- Melk (inclusief lactose)
- Soja
- Gerst
- Gluten
- Gluten
- May contain traces of allergens
- Haver
- Mosterd
- Rogge
- Selderij
- Tarwe
In this recipe, you'll roast the eggplant. This may take a little longer, but the flavour pay-off is definitely worth it!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
Ā½ piece
Eggplant
Ā¼ pack
Lentils
(Contains: Gluten, May contain traces of allergens)
Ā½ piece
Onion
Ā½ piece
Carrot
Ā½ sachet(s)
Middle Eastern spice mix
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
Ā½ pack
Chopped tomatoes
75 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
75 g
Vegan mince
(Contains: Haver, Mosterd, Rogge, Selderij, Tarwe, Gluten, May contain traces of allergens, Soja, Gerst, Gluten)
Ā½ piece
Roma tomato
Not included in your delivery
Ā½ tablespoon
Balsamic vinegar
1.5 tablespoon
Olive oil
Ā¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2424 kJ
Calories579 kcal
Fat32.4 g
Saturated Fat10.2 g
Carbohydrate35.4 g
Sugar21.5 g
Dietary Fiber16.3 g
Protein28.8 g
Salt3.4 g
Potassium402.8 mg
Calcium39.3 mg
Iron2.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
ā¢Baking Sheet with Baking Paper
ā¢Large Frying Pan
ā¢Colander
ā¢Oven Dish
Cooking Steps
1
- Preheat the oven to 200Ā°C.
- Dice the eggplant and transfer to a parchment-lined baking sheet.
- Drizzle generously with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 17 - 20 minutes.
2
- Chop the onion and dice the carrot into 1cm chunks (see Tip).
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the onion with the carrot for 3 - 5 minutes.
- Meanwhile, dice the tomato.
Tip: be sure to dice the carrot finely, otherwise it will take longer to cook.
3
- Stir in the fresh tomato, the mince and the Middle Eastern spices, then crumble in the stock cube (see pantry for amount).
- Fry for 3 - 4 more minutes, then deglaze with the balsamic vinegar.
4
- Drain and rinse the lentils, then transfer to the frying pan, along with the chopped tomatoes.
- Mix well to combine and season to taste with salt and pepper.
- Allow the sauce to reduce for 3 - 4 minutes over low heat.
5
- Transfer half of the sauce to an oven dish and top with half of the eggplant.
- Cover with the rest of the sauce and then top with the rest of the eggplant.
- Dollop over the yogurt and season with pepper, then scatter over the cheese.
- Bake in the oven for 15 - 20 minutes or until golden-brown.
6
- Serve on plates.
