Cheats Aubergine & Lentil Parmigiana With Creamy Miso Bechamel & Seasonal Salad Tossed In Vinaigrette

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Take out a large ovenproof casserole dish and one mixing bowl, and preheat your oven to 200°C /180°C fan.

STEP 2

Trim the top and end of the aubergine, then slice it lengthways into 1.5cm thick slices.

STEP 3

Place the casserole dish over medium-high heat and add a generous drizzle of olive oil. Once hot, add the aubergine slices, season with salt, and sauté until tender in the centre and lightly golden on both sides, about 4-5 minutes per side. Remove the aubergine from the pan and set aside.

STEP 4

Drain the brown lentils and add them to the casserole dish along with the tomato sauce. Place the casserole dish over a medium heat and cook until the sauce is bubbling. Arrange the aubergine slices in the casserole so they are evenly distributed in the sauce. Push them down so they are partly submerged beneath the sauce but with some edges still sitting above the surface, so that they crisp up a little when baked. Pour the miso bechamel over the top, then place the dish into the oven and bake for 15 minutes or until the bechamel has thickened and browned a little on top.

STEP 5

In the meantime, toss the mixed leaf salad with the french vinaigrette and season to taste with salt and freshly ground black pepper.

STEP 6

To serve, divide the aubergine parmigiana between serving bowls and add a side of mixed leaf salad. Enjoy!