Ingredients
- 2 aubergines cut into ½ cm slices length ways
- 200g lentils
- 2 onions finely chopped
- 3 garlic cloves, finely chopped
- 500g cooked butternut squash
- 400g can chopped tomato
- ½ small pack basil leaves
- 2 x balls of mozzarella, torn
- 3 tbsp olive oil
Method
A hearty dish suitable for vegetarian – serve alongside a main or filling enough on its own!
Start by firing up your Amigo Oven to maximum temperature (approx 550c). Let the temperature drop to about 180c-200c. If you are cooking this dish alongside a long roast add it to the oven the last 15 minutes or so, or until cooked. This way both dishes will be ready to serve at the same time.
- Lightly coat the cubed butternut squash in olive oil and bake in your wood fired oven till tender.
- Brush both sides of the aubergine slices with 2 tbsp of the oil, season and bake for 15 mins until tender in your wood fired oven, turning once. Cook the lentils following pack instructions.
- Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir through the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
- Lightly grease a roasting dish suitable to go in your wood fired oven with some oil. A round or rectangular dish are both fine. Spoon a layer of the lentil mix into the dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and roast in your Amigo Oven uncovered for a further 15 mins until the cheese is golden and bubbling. Keep an eye on the cheese as it can burn quickly in the oven.
- Serve with fresh basil or coriander leaves. Enjoy.