1 pkg. (567 g) Green Giant* frozen Garlic & Herb Mashed Cauliflower, thawed
¼ tsp. (1 mL) nutmeg
20 round slices eggplant, ¼ inch thick (roughly 1 large eggplant)
2 tbsp. (30 mL) olive oil
½ tsp. (2.5 mL) salt
1 cup (250 mL) onion, finely chopped
2 tbsp. (30 mL) garlic, minced
1 can (540 mL) lentils, drained from liquid
1 cup (250 mL) low sodium vegetable broth
1 can (156 mL) tomato paste
½ tsp. (2.5 mL) ground cinnamon
¼ tsp. (1 mL) all spice
¼ tsp. (1 mL) ground ginger
1/8 tsp. (.5 mL) cayenne pepper
1/2 tsp. (2.5 mL) smoked paprika
1 tbsp. (15 mL) chopped fresh parsley
1 tbsp. (15 mL) chopped oregano plus extra for garnish
Preheat oven to 425°F. Spray an 8 x 8-inch baking pan with vegetable spray. Stir ¼ tsp (1 mL) of nutmeg into thawed cauliflower mash and set aside until ready to use.
Line a baking tray with parchment paper. In a large bowl toss eggplant slices with salt and 1 tbsp. (15 mL) of olive oil. Transfer slices to prepared baking tray and cook for 15 minutes, flipping after 8 minutes. Remove from oven and set aside.
In a medium sauce pot on medium heat warm 1 tbsp. (15 mL) of olive oil and stir in onion and garlic. Cook for 5 minutes. Stir in lentils, vegetable broth, tomato paste, cinnamon, all spice, ginger, cayenne pepper and smoked paprika. Stir and simmer for 10 minutes. Stir in 1 tbsp. (15 mL) each parsley and oregano.
Layer bottom of baking pan with 10 slices of cooked eggplant. Top with 2 cups (500 mL) of lentil mixture. Lay remaining 10 slices of eggplant over lentil layer an top with remaining lentils. Spread mashed cauliflower over lentils. Place baking pan onto a baking tray to prevent spilling in your oven. Bake for 30 – 40 minutes until top is golden brown. Remove from oven and rest for 10 minutes before cutting. Garnish with oregano leaves.