Aubergine And Lentil Casserole With Creamy Mushroom Layer

A delicious aubergine casserole, the perfect meal for two. Try our vegetarian casserole recipe today at Sun Temple Food and let us know your thoughts!

1 quantity fresh tomato sauce (approx 700ml/25 oz)

454/500g (1 lb) baby portobello mushrooms

300g(1.5 c) brown lentils cooked in lots of water

1kg (2lb) aubergine (eggplant)

120g (1 c) sharp cheddar

100g (4 oz) butter

60g (2 oz) plain flour (5 tbsp)

700ml (25 oz, 3 c) milk

olive oil for roasting aubergine

View the full recipe at Sun Temple Food →