lentils and eggplant casserole

Lentil and eggplant casserole


Print Recipe
Lentil and eggplant casserole
lentils and eggplant casserole
Prep Time 1 hour
Cook Time 45 minutes
Servings
Ingredients
Roast eggplant
Lentils
vegan ricotta
tomatoes
Assemble
Prep Time 1 hour
Cook Time 45 minutes
Servings
Ingredients
Roast eggplant
Lentils
vegan ricotta
tomatoes
Assemble
lentils and eggplant casserole
Instructions
Roast eggplant
  1. Slice and salt both sides of the eggplant. Let sit for 20 minutes.
  2. Pat eggplant dry, then put freshly ground grains of paradise and olive oil on both sides. Bake in preheated 500 degree fahrenheit oven for 20 minutes, flipping after 10. Cool in refrigerator.
Lentils
  1. Put rinsed lentils in pot with carrots, celery, onion, grains of paradise, 1 tablespoon olive oil, bay leaf, and garam masala. add vegetable stock and water. Stir and then cover and bring to a boil. Once boiling bring water to simmer and cook for 20 minutes.
  2. After the 20 minutes uncover and add remainder olive oil and red wine vinegar. Stir then put in refrigerator to cool.
vegan ricotta
  1. gently mix tofu, lemon juice, parsley, and nutritional yeast flakes until well blended. Put in refrigerator to cool.
Tomatoes
  1. Gently mix roma tomatoes, cilantro, carrots, celery, garam masala, and olive oil together. Put in refrigerator to cool.
Assemble
  1. In a 13x9 pan put a layer of extra virgin olive oil on a pan, then start layering the pan with the eggplant, lentil, tomato, and ricotta mixtures. Then spread some of the Daiya mozzarella cheese, repeat this until pan is full.
  2. Cover the pan with foil and bake in a preheated 350 degree oven for 30 minutes. Uncover and then bake an additional 15 minutes. After the casserole is cooled sprinkle with the two tablespoons of parsley and let cool completely.
  3. To serve cut into 12 even pieces, heat casserole in oven or microwave until hot and then drizzle with high quality extra virgin olive oil.