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- 200 g red split lentils
- 600 g water
- 120 g Parmesan cheese, cut into pieces
- 400 g aubergines
- 50 g olive oil
- 200 g onions, cut into halves
- 3 garlic cloves
- 1 pepper, green or red, cut into pieces (approx. 150 g)
- 400 g tomatoes, canned, including juice
- 20 g vinegar
- 1 tbsp dried oregano
- 1 tsp ground ginger
- 1 - 2 tsp salt, to taste
- ½ tsp ground black pepper
- 40 g butter, plus extra for greasing
- 500 g milk
- 40 g flour
- per 1 portion
- 1917 kJ / 458 kcal
- 21 g
- 33 g
- 25 g
- 7.3 g
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