Baked Eggplant And Lentil Casserole Recipe

About this recipe

A hearty and diabetic-friendly vegetarian dinner featuring roasted eggplant, bell peppers, and lentils, baked with a touch of mozzarella cheese for a comforting and nutritious meal.

Ingredients

• 100 g Mint Leaves
• 100 g Sambar Onion Peeled
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 1 kg Whole Farm Premium Brown Rice
• 10 g On1Y Oregano
• 1 ltr Bertolli Extra Virgin Olive Oil
• 80 g Knorr Vegetables Stock Cubes
• - GO MOZZARELLA CHEESE
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 100 g Catch Sprinklers - Iodized Table Salt

Instructions

1. 1. Preheat your oven to 425°F (220°C).
2. 2. Cut 2 eggplants, 1 onion, and 1 bell pepper into bite-sized pieces. Toss them with 2 tablespoons of olive oil and spread them evenly on a baking sheet. Roast in the oven for 30 minutes, turning the vegetables halfway through.
3. 3. While the vegetables are roasting, bring 5 cups of vegetable stock to a boil in a large pot. Add 1 teaspoon of salt, 1 teaspoon of black pepper, 1 tablespoon of oregano, 2 tablespoons of chopped mint, and 1 cup of brown rice. Reduce the heat to low, cover, and simmer for 30 minutes until the rice is tender and the mixture is slightly soupy.
4. 4. Once the vegetables are roasted, combine them with the cooked rice mixture in a large bowl. Stir in 1 cup of shredded mozzarella cheese until evenly distributed.
5. 5. Transfer the mixture to a 9x13-inch baking dish and spread it out evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
6. 6. Bake the casserole in the preheated oven at 425°F (220°C) for 30 minutes, or until the cheese is melted and golden brown.
7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and healthy baked eggplant and lentil casserole!