Cooking Instructions
- 1
Cut the aubergines in 16 round slices.
- 2
Place on paper towel on a plate and cover with salt on both sides. Leave for 30 minutes.
- 3
After 30 minutes, rinse and pat dry. Set aside.
- 4
Bring lentils and 2 cups of water to boil in a medium pot on the stove. Simmer for 15 minutes. Drain an set aside.
- 5
Preheat the oven to 180’C.
- 6
Heat tablespoon olive oil in a pan.
- 7
Sauté the onions and teaspoon of salt.
- 8
Add the garlic, ginger and mushrooms. Sauté for 1 minute.
- 9
Add the lentils, chickpeas, tomatoes, tomato puree, water, pepper and parsley. Stir and simmer for 10 minutes.
- 10
Beat together all the ingredients for the white sauce until smooth.
- 11
Heat tablespoon olive in a pan.
- 12
Fry the aubergine on both sides for 3-5 minutes until golden brown. Place on paper towel.
- 13
Scoop the filling in oven dishes. I used 4 small dishes, or alternatively use one big dish.
- 14
Place the aubergines on top and cover with the white sauce.
- 15
Sprinkle with parmesan and parsley.
- 16
Bake for 40-50 minutes until golden brown. Serve hot!
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