Cold pressed, virgin olive oil 1 onion, chopped 2 garlic cloves, chopped 1 chunk of fresh ginger, chopped ½ cup celery, chopped 5 fresh tomatoes or a can of organic tomatoes 1 can of organic pre-cooked lentils 2 cups water 1 medium eggplant
TOPPING 2 eggs 2/3 cup of natural unsweetened yoghurt 1/3 cup cheddar cheese, grated
To prepare the vegetable base, heat a good splash of olive oil in a pan. Add the onion and sautée until almost clear.
Add the garlic ginger and celery to the sautéed onion and fry for a few minutes. Then add the tomatoes and fry on a medium heat until the liquid has reduced.
Add the lentils and water to the vegetable base mixture. Once it comes to the boil, remove from the heat and set aside.
Slice the eggplant into rings. Sprinkle with salt and leave to allow the moisture to drain.
Heat a good amount of oil in a pan and fry the eggplant in batches until both sides are lightly golden in colour. Drain on kitchen paper.
To prepare the topping, whisk the eggs and yoghurt until combined and set aside.
Oil the base of a baking dish. Add the vegetable base and layer the fried slices of eggplant over the top.
Spoon the topping over the eggplant and sprinkle grated cheese to finish.
Bake in a moderately heated oven for 30 – 40 minutes or until golden brown.