1spring onion 1 leek 1 brown onion 3-4 finger brinjals 2 garlic cloves 200g cocktail tomatoes 100g green peppers 1 jalapeño olive oil 100g lentils 2 bay leaves 200g sweet potatoes salt pepper brown sugar 100g butter 250ml milk 50g all purpose flour
Preheat oven to 200°C.
Cut finger brinjals lengthways in thin slices. Salt the brinjals and leave for 10mins.
In a small pot, boil lentils with 1 bay leaf and 1 tsp salt and cook until soft before straining.
Finely chop spring onion, leek and brown onion – simmer in pot on medium heat, with 2 Tbsp olive oil. Don’t brown the onions, let them go translucent and then add the crushed garlic. Stir in 1 tsp salt and 1 tsp pepper and ½ tsp brown sugar.
Cut cocktail tomatoes into quarters, and chop peppers into little cubes. Grate the jalapeño – removing the seeds before. Add the tomatoes, peppers and jalapeños to the pot, cooking for 5 minutes before adding the lentils. Allow to simmer for 10-15mins, stirring occasionally.
In the meantime, wash the salt off the brinjals and lightly fry in a pan with 1 Tbsp olive oil. Cook brinjals on both sides, before removing from pan.
Peel and julienne the sweet potatoes.
Warm milk with 1 bayleaf in on a pot. Do not boil.
In a separate pan on low heat, add butter. Once butter starts to melt, slowly add flour and gently stir continuously. Once the butter and flour are combined, add the warmed milk, removing the bay leaf before. Continue to stir to avoid lumps.
In an oven dish, place a layer of finger brinjals, then spoon the lentil mix on top, layering with sweet potatoes, and then the lentil mix, and then again with finger brinjals – continuing the layering until ¾ of the oven dish is full. Now Top with the white sauce, adding feta cheese and sprinkling with breadcrumbs.
Place in oven for 30 minutes. Remove from oven when top starts to brown.
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