Ingredients portion 6
Eggplant 450 g
Vegetable broth 275 ml
Lentils pui 50 g
Green-brown lentils 50 g
Olive oil 4 tablespoons
Onions 2 heads
Fresh red pepper 1 piece
Garlic 2 cloves
Red dry wine 200ml
Canned tomatoes 400 g
Tomato paste 2 tablespoons
Ground cinnamon 1 teaspoon
Chopped parsley 2 tablespoons
Ricotta cheese 250 g
Milk 275ml
Wheat flour 25 g
Butter 25 g
Nutmeg ¼
Chicken egg 1 piece
Grated parmesan cheese 25 g
Salt to taste
Ground black pepper to taste
Cooking instructions 30 minutes
1 Dice the aubergines. Place in a colander, sprinkling each layer with salt and top with a plate with a weight so that the excess juices can run off.
2 Pour the stock into a saucepan, put the lentils in, cover and simmer for 15 minutes. Add the green lentils and cook for another 15 minutes.
3 Slice the onion, tinned tomatoes, peel the bell peppers and dice them. Heat 2 tablespoons of olive oil in a frying pan and fry the chopped onion. Add the bell peppers and cook for another 4 minutes. Stir in the chopped garlic, then place the contents of the pan on a plate after a minute.
4 Dry the aubergines with a cloth, add the remaining 2 tablespoons of olive oil to the frying pan, heat it up and roast the vegetables evenly on all sides. Add the tomatoes and onion-sweet pepper mixture. Stir to mix.
5 In a separate bowl, mix the wine, tomato paste and cinnamon together and pour over the contents of the pan. Add the lentils, parsley, salt and pepper and place on a low heat.
6 Pour the milk into a saucepan, add the flour, butter and grated nutmeg. Cook over a medium heat, whisking constantly until the contents are the consistency of a smooth, homogeneous sauce. Season with salt and pepper, remove from the heat and leave to cool slightly. Add the ricotta cheese and beaten egg to the sauce.
7 Put the vegetables and lentils in a mould, pour the cheese sauce over them, sprinkle with Parmesan and cook for 1 hour at 180 degrees.
