The Everything Green Mediterranean Cookbook by Peter Minaki

Author:Peter Minaki
Language: eng
Format: epub
Publisher: Adams Media
Published: 2021-11-23T00:00:00+00:00

1 Preheat oven to 375°F.

2 Brush both sides of eggplant and zucchini slices with 2 tablespoons oil and sprinkle with ½ teaspoon salt. Place on a large baking sheet and bake 15 minutes. Flip slices and bake 10 minutes more. Transfer slices to metal rack and set aside to cool.

3 Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Sauté onion and garlic 5 minutes. Add lentils, tomato sauce, water, bay leaves, allspice berries, pepper, and ½ teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer 15–20 minutes until lentils are tender and sauce is thick. Remove and discard bay leaves and allspice berries. Stir in oregano. Set aside and keep warm.

4 Place potatoes and remaining ½ teaspoon salt in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer 15 minutes until potatoes are fork-tender. Drain, then transfer to a large bowl. Mash potatoes roughly with a fork and set aside to cool 10 minutes. Add milk, yogurt, and eggs. With a handheld electric mixer, beat on medium speed until smooth. Stir in nutmeg and ½ cup pecorino Romano.

5 Sprinkle ⅓ cup bread crumbs on the bottom of a large, deep baking dish. Layer eggplant slices over the bread crumbs. Cover with half the lentil mixture, then another ⅓ cup bread crumbs. Next, add zucchini slices, then remaining lentil mixture and remaining ⅓ cup bread crumbs.

6 Spoon the mashed potato mixture over the top of the casserole and smooth it with an offset spatula. Sprinkle with remaining ¼ cup pecorino Romano.

7 Bake 30–40 minutes until top is golden brown. Remove from oven and cool at least 30 minutes before serving.

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