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

Preheat the oven to 200 degrees.

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.

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.

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.

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.