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Aubergine And Lentil Bake

Mattby Matt, 5 yr, 4 m ago in Blog
Comments | Tags: Box News, Autumn

This week’s potato is ‘Lady Balfour’, a potato developed for organic growers with good disease resistance. Following on from last week’s sprout tops we now have the sprouts themselves, on the stalks, Sprouts on their stalks  id=which seems to keep them in good condition. The leeks are from the same Yorkshire farm, and, continuing the rather Christmassy theme we have parsnips from Herefordshire. We haven’t mentioned the origins of our carrots and onions for a while but they’re from either Herefordshire or Yorkshire. Recently we’ve been using quite a few {image_2}Spanish peppers as their price is at it’s lowest at this time of year. Aubergines are similarly excellent value now, so we’ve used a couple in each box. In the fruit boxes the English apples are ‘Red Pippin’.

AUBERGINE AND LENTIL BAKE  This is a tasty, rich dish; a little like a moussaka but without the need to make a bechamel sauce. Good with a salad.

  • 2 medium aubergines, olive oil
  • 8 tomatoes (preferably plum) or a can of tomatoes chopped.
  • 50g butter,
  • salt and pepper,
  • 2 cloves garlic chopped
  • 100g brown or Puy lentils,
  • 250ml crème fraiche
  • 50g cheese - emmental or cheddar or something similar
  • 2 bay leaves.
  • 1/2 tsp dried oregano or 2 tsp of very finely chopped fresh rosemary
  1. Cook the lentils in plenty of boiling water until tender but not mushy. Drain.
  2. Cut the aubergines into 1 cm slices and lay them out on a grill. Brush the top side of the slices generously with olive oil. This will have oozed through to the underside by the time the slices are browned and you need to flip them over. When the aubergine is cooked, sprinkle with salt and pepper and set aside.
  3. If you are using fresh tomatoes cover them briefly with boiling water to soften the skins, peel them, and chop the flesh coarsely.
  4. Heat the butter in a pan and cook the tomatoes with the herbs and garlic for 5 minutes.
  5. Add the lentils, season well with salt and pepper, and pour into an ovenproof dish.
  6. Cover with overlapping slices of aubergine and spread the crème fraiche over the top.
  7. Sprinkle on the cheese and bake at 180c for about 30 minutes.
     
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