Lentil and Aubergine Melanzane


    Aubergine, sliced into 0,5cm slices

    1200 g

    Maggi No oil Dressing Greek

    75 ml

    Olive Oil, extra virgin

    50 ml

    Onions, finely diced

    200 g

    Celery, finely diced

    100 g

    Carrots, finely diced

    100 g

    Lentils, split, red, cooked

    400 g

    Tomato paste

    30 ml

    Tomatoes, crushed, tinned

    600 g

    Tomatoes, chopped, fresh

    200 g


    400 ml

    Maggi Chilli Sauce


    Maggi Lazenby Sauce

    70 ml

    Mozzarella Cheese, grated

    300 g

    Breadcrumbs, whole-wheat

    100 g



    1. Pre-heat the oven to 200 ̊C and spray a large baking sheet with non-stick spray.
    2. Brush both sides of the aubergine slices with Maggi No oil Dressing and place on the baking sheet in a single layer.
    3. Bake for approx. 15 minutes turning once.
    4. Remove from the oven and set aside for assembly later.
    5. In a saucepan heat the olive oil over a medium heat.
    6. Add the mirepoix (onion, celery and carrots) and fry for 6-8 minutes.
    7. Add the cooked lentils and tomato paste and fry for another 5 minutes stirring well.
    8. Add the crushed and fresh tomatoes, water, chilli sauce and lazenby sauce and bring the mixture to a simmer. Simmer, uncovered, for 15-20 minutes adjusting the seasonings if necessary. The ragu should still be moist, so if it evaporates too much reduce the heat.
    9. Place a scoop of the lentil ragu in the base of an ovenproof dish, then top with a single layer of aubergine.
    10. Continue until all the ragu and aubergine has been used.
    11. Sprinkle mozzarella cheese and breadcrumbs over the top.
    12. Bake for 15-18 minutes until golden brown.