Serves: 8
215 calories per serving
Ingredients
**Base**
* 1 large eggplant, sliced
* 1 large potato, sliced
* Salt
**Filling**
* 1 onion, diced
* 8 garlic cloves, minced
* 800 g mushrooms, finely chopped
* 1 cup brown lentils
* 2 × 400 g cartons passata (raw tomato sauce/paste)
* ⅓ cup tomato paste
* 2 Tbsp mixed herbs
* 1 vegetable stock cube
* Water to cover
**Topping**
* 1 cup yellow split peas
* 3 cups water
* 1 Tbsp lemon juice
* 1 tsp garlic powder
* ½ tsp onion powder
* ½ tsp mustard
* Salt & pepper
* 1 Tbsp nutritional yeast
Directions
1. **Roast vegetables:** Bake eggplant and potato (lightly salted) at **200°C (400°F)** for **25–30 minutes**, until tender.
2. **Make filling:** Sauté onion and garlic with a splash of water. Add mushrooms and cook until browned. Stir in lentils, passata, tomato paste, herbs, stock cube, and enough water to cover. Simmer **25–30 minutes**, until thick.
3. **Make topping:** Simmer split peas in 3 cups water until very soft. Blend with lemon juice, garlic powder, onion powder, mustard, salt, pepper, and nutritional yeast until smooth.
4. **Assemble:** Layer potato, eggplant, and filling twice. Spread split pea topping over the top.
5. **Bake:** Bake at **180°C (350°F)** for **30–40 minutes** until lightly golden. Let rest **10 minutes** before serving.
Serve with a Greek salad.