MORE RECIPES
MINERVAHORIO.GR
Baked eggplants with lentils and mozzarella
Dimitris Skarmoutsos creates the next level of this amazing traditional Greek recipe! Try it!
504
Baked eggplants with lentils and mozzarella

INGREDIENTS

2 eggplants cut lengthwise 3 tbsp Horio Koroneiki Variety olive oil 140 gr lentils 2 finely chopped onions 3 finely chopped garlic cloves 300 gr cooked pumpkin 400 gr tomato concasse Some basil leaves 125 gr mozzarella in pieces

DIRECTIONS

  1. Preheat oven at 220C.
  2. Oil each two sides of eggplant slices with 2 tbsp Horio Koroneiki Variety olive oil and put in a baking sheet.
  3. Season with salt and pepper and bake for 15-20 minutes until soft, turning them once.
  4. Boil lentils according to package directions.
  5. Warm 1 tbsp Horio Koroneiki Variety olive oil in a large pan.
  6. Put onions and garlic and cook until soft. Add pumpkin, tomato and ½ glass of water. Cook for 10-15 minutes until sauce thickens.
  7. Add lentils and basil and season with salt and pepper.
  8. In a baking pan, spread lentils mixture. Lay eggplant slices on top. Repeat steps and finish with eggplant slices. Spread mozzarella and bake for 15 minutes.