Serves
4-6
Ingredients
- 3 medium-large eggplants
- 4 tablespoons coconut
- Salt and pepper
- 1 cup tin French lentils
- 4 medium potatoes
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 medium carrots
- 2 celery sticks
- pinch of red pepper flakes
- 1 teaspoon each dried thyme & oregano
- 3 garlic cloves
- 500g mushrooms
- 1 tin of tomatoes
- 1 tablespoon tomato paste
- ½ tablespoon smoked paprika
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- handful of toasted pine nuts
- parsley and dill – for garnish
Method
Preheat oven to 200° C. Cover two baking trays with oven proof paper. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 190° C.
While the eggplant is cooking, drain and rinse the lentils and set aside.
Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat.
Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil, pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside.
Warm the remaining 2 tablespoons of coconut oil in a large saucepan over medium heat. Add onion, carrots, celery, salt and pepper, red pepper flakes and oregano/thyme.
Cook for 7 minutes, until the vegetables soften up. Add the mushrooms and cook for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute.
Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes.
Arrange half of the eggplant slices on the bottom of a baking dish or a dish of a similar size. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil over the potato layer and place the dish in the oven. Bake for 30 minutes.
Remove from the oven, sprinkle with the pine nuts and herbs and serve.
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Sparkling Eats 
looks delicious!