Lentil and roasted eggplant pie
with sweet potato puree
This pie combines roasted vegetables with sweet flavours, spices and melted cheese.
-
Nice and quick!
-
Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk
Utensils:
Oven dish / cake mould
Ingredients
Eggplant
Red onion
Garlic
Plum tomato
Fried tomato sauce
Cajun seasoning
Fresh parsley
Cooked lentils
Sweet potato
Mahón cheese
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2121
507
17
3
76
12
20
19
6
136
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Peel the sweet potato and cut it into small pieces. Place it in a pot, cover it with water and bring it to a boil. Once tender, drain the water and make a puree. Season to taste and mix in half of the grated cheese and half of the cajun seasoning. Set aside.
3.
Wash the vegetables. Peel and finely chop the onion and garlic. Cut the eggplant lengthwise into slices of 1cm thick and then into strips of 1cm long. Cut these strips into cubes. Place the eggplant, onion and garlic in a bowl. Season to taste and add 2 tablespoons of oil. Mix it well. Place the vegetables on a baking tray and bake in the oven for 10-15 minutes until the eggplants are golden brown.
4.
Cut the tomato into small cubes. Chop the parsley. Drain and wash the lentils. When removing the vegetables from the oven, add the tomato, fried tomato sauce, the remaining cajun seasoning, the parsley and the lentils. Mix it well and leave the oven on.
5.
In a cake mould or greixonera, spread the eggplants so they cover the entire base. Add the rest of the grated cheese and cover it with the sweet potato puree. You can draw stripes with a fork as decoration. Bake in the oven for 12-15 minutes.
6.