Delicious bake of vegies topped with mashed spud and potato chips.
INGREDIENTS
FILLING:
Dried Brown lentils 1 Cup, cooked
Broccoli - 2 cups, chopped
Onion large - 1 thinly sliced
Garlic - 1 clove, crushed
Carrot - 1 grated
Tinned tomatoes - 2
Eggplant - 1 sliced
Zucchini small - 1 diced
Cumin, turmeric, coriander, cardoman, garam masala,chilli. - 1 tsp of each
salt, pepper
TOPPING:
Potatoes - 5 medium
Plain potato chips - 1 small packet , crushed (plain potato chips usually don't have any numbers or flavourings but check the label to be sure).
METHOD
· Steam potatoes and sliced eggplant.
· Mash potatoes.
· Line greased baking dish with eggplant.
· Fry onion, garlic, carrot and zucchini in large saucepan until tender.
· Add spices and cook for 1 min.
· Add lentils and tomatoes, cover and cook for 5 minutes.
· Pour over eggplant.
· Cover with mashed potato.
· Sprinkle with crushed chips.
· Bake in moderate oven until browned.
Serving suggestions:
Serve with Tossed green salad