Aubergine, mozzarella & Cheddar hotpot







Cook Time

85-90 Min


  • 4 large white potatoes, thinly sliced
  • 2 tablespoons olive oil
  • 1 aubergine, sliced
  • 1 large onion, sliced
  • 275g/10oz canned chopped plum tomatoes
  • 425g/15oz canned cooked chickpeas, drained
  • 25g/1oz green lentils such as Puy, picked and rinsed
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 25g/1oz mozzarella cheese, finely grated
  • 25g/1oz Cheddar cheese, finely grated
  • 1 tablespoon boiling water
  • salt and freshly ground black pepper
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Mix the cheeses together. Add the boiling water to make a paste.
  • 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.
  • 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.
  • Cover and bake in the middle of oven for 30 minutes. Remove the lid and bake for a further 10 minutes to brown.
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