POTATO CRUSTED VEG BAKE

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