michelle picker cooks

This vegetarian version of a classic is both satisfying and tasty.

First slice 2-3 eggplants (aubergines), sprinkle with salt and leave for 1 hour.

Heat some olive oil in a pan and add 2 chopped onions, 2 finely diced cloves of garlic, 2 diced carrots, 2 sticks of diced celery, a bay leaf and some thyme and cook until soft. Pour in ½ a cup of red wine, allowing it to evaporate completely before adding 1½ cups of brown lentils, one tin of diced tomatoes, some freshly ground black pepper and 4 cups of  water. Cover and simmer until the lentils are cooked. When they are soft, season with 1 tablespoon of shoyu (or soy sauce) and salt to taste.

Meanwhile, dry the eggplant slices with a paper towel and fry them lightly in a little olive oil. Oil a shallow oven dish and cover the base with some of the lentil mixture. Arrange a layer of eggplant slices over this then repeat the process, finishing with a layer of eggplant. For the topping mix 2 eggs with ¾ of a cup of light sour cream and spread this over the eggplant. Sprinkle with grated pecorino cheese. Bake in a preheated 180C (350F) oven for 30-40 minutes or until golden. Serve with a salad and crusty bread.