- MAGGI Marketplace Eggplant, Lentil & Halloumi Bake
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MAGGI Marketplace Eggplant, Lentil & Halloumi Bake
Meat free Monday made easy! MAGGI Marketplace Eggplant, Lentil & Halloumi Bake Recipe Base is made with natural ingredients and real herbs and spices. Seasoned with oregano, rosemary and thyme it’s perfectly balanced and great tasting everytime.
Suitable for vegetarians, flexitarians and anyone who loves delicious home made meals.
2Eggplants, cut into 1/2 cm slices lengthways
1onion, finely chopped
1 can (400g)Chopped tomatoes
1 can (400g)brown lentils, drained and rinsed
3 cups (60g)baby spinach
100ghalloumi, thinly sliced
How to Make
Serves: 4 | Preparation time: 10 Minutes | Cooking time: 45 Minutes
Heat oven to 220 degrees. Rub both sides of the eggplant slices with some of the oil, lay on baking sheets, season with salt and pepper and bake for 15 minutes under tender, turning once.
Heat remaining oil in a large frying pan. Add onions and cook for 2 minutes or until tender. Stir through tomatoes, combined 1/2 cup (125mL) water, MAGGI Recipe Mix and lentils. Simmer for 10 minutes or until the sauce has thickened. Stir through baby spinach.
Spoon a layer of lentils into a small baking dish. Top with eggplant slices and repeat finishing with a layer of eggplant. Top with halloumi and bake for a further 10 minutes or until the cheese is golden and bubbling.
Tomato, Onion, Fried Onion, Sunflower Oil, Garlic, Bell Pepper. Sea Salt, Corn Starch, Sugar, Rice Flour, Olive Oil. Oregano, Rosemary, Thyme, Bay leaf, Black Pepper.
|Servings Per Pack: 4
Serving Size: 8g (Powder Makes Approx. 436g Per Serve^)
|Average Quantity Per Serve||Average Quantity per 100g||% DI*
|Average Quantity Per Serve
^ As Prepared
|Average Quantity Per 100g
|*Percentage Daily Intakes are based on an average adult diet 8700KJ.
^When prepared in accordance with recipe instructions. Contains 84.5g vegetable per 100g when prepared.