Aubergine, mozzarella & Cheddar hotpot
Ingredients
13
Steps
8
Serves
4
Cook Time
85-90 Min
Ingredients
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Put the potatoes in a saucepan of salted cold water. Bring to the boil, and cook until beginning to soften – do not cook completely. Drain and set aside.
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Heat the oil in a frying pan and gently sauté the aubergine until it begins to brown. Turn and repeat on the other side. As each piece is done, remove to kitchen paper.
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When the aubergine is cooked, stir the onion in the frying pan until softened, but not browned. Stir in the tomatoes, chickpeas, lentils, garlic, parsley and seasoning. Cook over a medium heat for 40 to 45 minutes, or until the lentils are tender.
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Preheat the oven to 200°C/400°F/Gas mark 6.
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Mix the cheeses together. Add the boiling water to make a paste.
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When the tomato mixture is ready, spoon the remaining mixture over the bottom of a large casserole dish. Cover with half the aubergine and add another third of the tomato mixture. Layer on the remaining aubergine.
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Spread a third of the cheese mixture on to the aubergine. Add half the potatoes, another third of the cheese and then the remaining potatoes. Finish with the final third of cheese.
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Cover and bake in the middle of oven for 30 minutes. Remove the lid and bake for a further 10 minutes to brown.