Aubergine rolls with lentils

Aubergine rolls with lentils spiced using the same spices as the moussaka.

Juicy, full of vegetables and just so so good. If you have someone at home that is not a big fan of lentils, try this recipe I am sure they will be surprised.

Enjoy it!

Aubergine rolls with lentils

Recipe by Enara ParraCourse: Legumes, VegetablesCuisine: MediterraneanDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 large aubergine

  • 1/2 onion, chopped

  • 1 carrot, chopped

  • 1/2 green bell pepper, chopped

  • 1/4 zucchini, chopped

  • 1/2 cup tomato sauce

  • 1/4 cup red wine

  • 240 g canned lentils

  • 1 tablespoon olive oil

  • 1 teaspoon dried oregano

  • 1 cinnamon stick

  • 1 bay leaf

  • 1 clove, grinded

  • salt and pepper

  • Grated cheese

  • Bechamel sauce
  • 5 tablespoons olive oil

  • 2 tablespoons whole wheat flour

  • 300 ml milk or oat milk

  • pinch nutmeg

  • salt

  • pepper

Directions

  • Using a mandolin or a sharp knife, slice the aubergine lengthways. Season each slice with salt and place them on a colander. Set aside for 20 mins.
  • Meanwhile, heat 1 tablespoon of olive oil in a large pan and add all the chopped vegetables. Sauté for 8-10 minutes.
  • Add the lentils, tomato sauce, red wine and all the spices ( oregano, bay leaf, cinnamon, salt and pepper).
  • Simmer, for 20 minutes.
  • Rinse the aubergine with water and pat dry.
  • Lay 2 aubergine slices on a work surface slightly overlapping.
  • Place 1 tablespoon of the lentil filling onto the side of the aubergine.
  • Roll the aubergine up into a sausage. Repeat with the rest of the aubergine and filling.
  • Place all the aubergine rolls in a baking dish.
  • Preheat the oven to 220°C.
  • Bechamel sauce
  • Heat the oil on a medium-size pot over medium heat.
  • Add the flour and whisk quickly. Cook for 1 minute and add ¼ of the milk, whisking constantly. Add another ¼ of the milk and keep stirring. Add the rest of the milk, a pinch of salt, pepper and nutmeg, and boil over low heat until the sauce thickens. About 4-5 minutes.
  • Top the aubergine rolls with the bechamel sauce and sprinkle with some grated cheese.
  • Bake for 5-10 minutes at 220°C or until golden.

If you are looking for more vegan recipes, here some.

Leave a Comment

Your email address will not be published.

*