Henry Rose_LR - Flipbook - Page 17
SCAN HERE
FOR A FREE
VALUATION
Method
1. Heat olive oil in a large pan over
medium heat.
2. Cook onion and garlic until translucent.
3. Add carrots, zucchinis, oregano,
cinnamon, salt, and pepper; cook for 10
minutes.
4. Stir in cooked lentils and tomatoes,
simmer for 15 minutes.
5. Layer the grilled eggplant slices in a
baking dish, spoon lentil mixture on
top, repeat layers.
6. Sprinkle with cheese if desired.
7. Bake at 180°C (355°F) for 25-30
minutes until bubbling and golden.
01473 871110 | ipswich@henry-rose.co.uk
17
