Measurements

• 2 large eggplants
• 2 large potatoes
• 1 large onion
• 3 cloves garlic
• 4 tomatoes
• 2 tbsp tomato paste
• 1/2 cup red wine
• 3 tbsp olive oil
• 1 cup cooked lentils
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp oregano
• 1 tsp thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 cup grated cheese
• 2 tbsp chopped parsley

Preparation Method

• Preheat oven to 375°F (190°C).
• Brush eggplant slices with olive oil, season with salt, and roast for 20 minutes.
• Boil potato slices until tender, about 10 minutes.
• In a pan, heat 1 tbsp olive oil, sauté onions and garlic until soft.
• Add tomatoes, tomato paste, red wine, lentils, cinnamon, nutmeg, oregano, thyme, bay leaves, salt, and pepper.
• Simmer for 15 minutes, then remove bay leaves.
• In a saucepan, melt butter, stir in flour, cook for 1 minute.
• Gradually whisk in milk, cook until thickened.
• Remove from heat, stir in cheese, season with salt and pepper.
• Layer potatoes, eggplants, and lentil mixture in a baking dish.
• Pour cheese sauce over the top.
• Bake for 30 minutes until golden.
• Garnish with parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.