Baked eggplants with lentils and mozzarella
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Baked eggplants with lentils and mozzarella

Dimitris Skarmoutsos creates the next level of this amazing traditional Greek recipe! Try it!

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DIRECTIONS

  1. Preheat oven at 220C.
  2. Oil each two sides of eggplant slices with 2 tbsp Horio Koroneiki Variety olive oil and put in a baking sheet.
  3. Season with salt and pepper and bake for 15-20 minutes until soft, turning them once.
  4. Boil lentils according to package directions.
  5. Warm 1 tbsp Horio Koroneiki Variety olive oil in a large pan.
  6. Put onions and garlic and cook until soft. Add pumpkin, tomato and ½ glass of water. Cook for 10-15 minutes until sauce thickens.
  7. Add lentils and basil and season with salt and pepper.
  8. In a baking pan, spread lentils mixture. Lay eggplant slices on top. Repeat steps and finish with eggplant slices. Spread mozzarella and bake for 15 minutes.
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    INGREDIENTS

    2 eggplants cut lengthwise 3 tbsp Horio Koroneiki Variety olive oil 140 gr lentils 2 finely chopped onions 3 finely chopped garlic cloves 300 gr cooked pumpkin 400 gr tomato concasse Some basil leaves 125 gr mozzarella in pieces

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