A simple, healthy and delicious cheesy dish!
This Italian dish doesn’t take too long to put together but is very tasty. It is vegetarian, and works well for a quick mid-week dinner.
Servings
2Prep time:
10min
Cook time:
30min
Difficulty:
EasyAubergines:
- 1 medium-sized aubergine
- 1 mozzarella cheese ball (around 150g)
- 100ml passata
- 4 anchovy fillets
- 1tbsp olive oil
- handful of fresh Italian thyme
- salt and pepper to taste
Lentil side dish:
- 180g puy lentils
- 100ml passata
- 1 carrot
- 1 shallot
- 1tbsp olive oil
- salt and pepper to taste
For this recipe, we have combined a classic Italian recipe for aubergine stuffed with mozzarella with a simple lentil side dish.
We used fresh Italian thyme as the herb here- but you can also use fresh basil instead.
By using puy lentils in this recipe, we remove soaking time. You could instead use normal, red lentils but these would need to be soaked beforehand and cooking time would need to be adjusted as well.
Step by Step Instructions
Step 1
Preheat the oven to 200 degrees C (400 degrees F). Then, prep the aubergine: halve it lengthways, then scoop out the flesh using a spoon and set the flesh aside.
Step 2
Dice the flesh, mozzarella and anchovies and place all of these into a bowl. Add salt and pepper to taste, and scatter the thyme leaves on top.
Step 3
Then add in the passata and olive oil. Mix everything well.
Step 4
Spoon the mixture into the aubergine shells, and then bake for 30 minutes.
Step 5
Whilst the aubergine is in the oven, you can cook the lentil side dish. First, cook the lentils for 25 minutes.
Step 6
Next, prepare the vegetables: peel and dice the carrot, then dice the shallot. After the lentils have been cooking for 15 minutes, in a separate pan, heat the olive oil and cook the carrot and shallot and whole sage leaves for around 10 minutes.
Step 7
Drain the lentils, and add them to the pan with the carrot and shallot, add the passata, mix well and cook for a further 5 minutes.
Step 8
Remove the sage leaves: the lentils are now ready to serve.
Step 9
By now, the aubergine should also be cooked- the mozzarella should be slightly golden. Enjoy!
0 Comments