Greek veggie lentil eggplant casserole XL

Greek veggie lentil eggplant casserole XL
Makes: 50-60 portions
Prep time:
Cook time:
Total time:
  • 3 kg red lentils
  • 2 kg onion
  • 100 gr garlic
  • 400 gr tomato puree
  • 30 gr thyme
  • 30 gr Oregano
  • 30 gr cinnamon
  • 10 gr paprika powder
  • 100 gr sugar
  • 4 kg tinned chopped tomatoes
  • 10 aubergines
  • 10 kg potatoes
  • 2 kg milk
  • 2.5 kg yoghurt
  • 15 eggs
  • 1 kg grated cheese
  1. Peel and dice onion and garlic.
  2. Cut the aubergine in slices.
  3. Peel and slice the potato 5 mm thick.
  1. Sweat off onion and garlic without colouring in some oil in a pan. Add tomato puree and cook out for several minutes.
  2. Add red lentils, chopped tomatoes, milk, thyme, oregano, sugar, paprika powder, cinnamon to taste and let the sauce simmer until the vegetables and red lentils are cooked. Check the seasoning and consistency, adding extra liquid if needed to be able to cook the red lentils.
  3. Meanwhile, fry the aubergine in some oil a frying pan in batches until light brown. Drain on paper.
  4. Peel and slice the potato 5 mm thick. Cook in lightly salted boiling water until just done, drain and let them dry on a cloth.
  5. Grease the oven trays with some butter. Layer the oven dish with some tomato sauce and slices of aubergine. Finish with the potatoes.
  6. Mix the yoghurt, seasoning and eggs. Pour the yoghurt sauce on the potatoes and sprinkle the grated cheese on top.
  7. Bake the casserole 45 min at 180 ̊C or until cooked and golden brown on top.
Stuff to know
This quantity will feed 50-60 people.
Try to make clear layers in the casserole.
If the casserole browns too quickly, cover the dish with tin foil.
Bind the sauce if need be with corn starch mixed with some cold water. The sauce will thicken when boiling again.