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6 servings
1 h active time
2 h total time
4.0 (2 votes)
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Original
1 1⁄2 lbs partially peeled sliced lengthwise | |
3 peeled and sliced lengthwise (1/2 inch thickness) | |
2 sliced lengthwise (1/2 inch thickness) |
0.33 cup | |
0.66 cup | |
1⁄2 tsp | |
1⁄4 tsp ground | |
4 cups warmed | |
2 |
1 chopped | |
2 minced | |
1⁄2 cup becomes 1 1/4 cup once cooked | |
14 oz | |
1⁄2 cup | |
1 tsp | |
1⁄2 tsp |
Amount per serving
Daily %
Calories
460
23%
Total Fat
18 g
23%
Cholesterol
82 mg
27%
Sodium
487 mg
21%
Total Carbohydrates
61 g
22%
Fiber
11 g
39%
Total Sugar
19 g
Proteins
17 g
34%
Calcium
293 mg
23%
Iron
3.7 mg
21%
Potassium
1585 mg
34%
Vitamin D
2.2 mcg
11%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Cook Lentils
- 1In a pan, add the lentils and 3x the volume in water. Heat till it simmers.
- 2Lower heat and cook for 15 minutes.
Prepare Veggies
- 1Slice Eggplant lengthwise.
- 2Spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt set aside for 20 to 30 minutes.
- 3Pat dry with paper towels.
- 4Heat oven to 400°F.
- 1Slice Eggplant lengthwise.
Béchamel
- 1In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking.
- 2Stir in flour, salt and pepper. Cook until golden (if needed, add a little more olive oil).
- 3Gradually add the warmed milk, whisking continuously.
- 4Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes.
- 5Add nutmeg.
- 6In a small bowl, whisk a small amount of the hot béchamel mixture with the 2 eggs. Then return all to the pan with the remaining béchamel mixture.
- 7Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper.
- 8Remove from heat and allow to cool and thicken a little more (should be creamy, thick and smooth).
Lentil Sauce
- 1In a cooking pot or large non-stick pan, heat 1 tbsp extra virgin olive oil over medium heat.
- 2Sautée onions and garlic for a brief 3 to 4 minutes till fragrant, tossing regularly.
- 3Stir in COOKED black lentils, crushed tomatoes and broth or water.
- 4Season with a dash of salt, and add oregano, nutmeg and a small pinch of ground cinnamon.
- 5Bring to a boil, then lower heat and cover part-way. Simmer for 15 to 20 minutes.
Bake Vegetables
- 1Lightly oiled baking sheets.
- 2Arrange the potatoes, zucchini and eggplant slices.
- 3Brush with extra virgin olive oil.
- 4Bake in a heated oven for 15 to 20 minutes just until tender.
Assemble & Bake:
- 1In a 9 x 13 baking dish, pour a bit of the lentil sauce on the bottom of the baking dish and spread.
- 2Layer the vegetables on top.
- 3Add the remainder of the lentil sauce.
- 4Spread béchamel sauce on top. Smooth it out well with the back of a spoon.
- 5Bake for 45 minutes or until the top béchamel layer turns golden brown. (If needed, place under the broiler and watch very carefully till the top turns a nice golden brown.)
- 6Remove from heat and let sit for at least 20 minutes before cutting and serving.
Published by Julien Amelot