for 4 person

Lentil ragout

1 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
½	red chilli pepper, deseeded, cut into rings
½	celeriac (approx. 200 g), diced
250 g	mushrooms, finely chopped
1 tin	chopped tomatoes (approx. 400 g)
80 g	brown lentils (beluga lentils)
2 tbsp	oregano, finely chopped
2 ½ dl	water
1 tsp	salt
a little	pepper

Aubergines

1 tbsp	olive oil
1	aubergine, cut into slices approx. 5 mm thick
¼ tsp	salt

Mashed potatoes

110 g	potato flakes (e.g. Stocki)
3 dl	water
40 g	butter
1 pinch	nutmeg
½ tsp	salt

To gratinate

50 g	Sbrinz, grated

How it's done

Lentil ragout

Heat the oil in a pan. Sauté the onion, garlic and chilli pepper for approx. 3 mins. Add the celeriac and mushrooms, continue cooking for approx. 10 mins. Add the tomatoes, lentils and oregano, pour in the water. Bring to the boil, reduce the heat, cover and simmer for approx. 10 mins. Remove the lid and simmer for approx. 10 mins. until cooked, season.

Aubergines

Heat the oil in a frying pan, fry the aubergine slices for approx. 5 mins. on each side, season with salt and set aside.

Mashed potatoes

Prepare the mashed potatoes according to the packet instructions, stir in the butter, season and leave to cool.

To gratinate

Transfer the lentil ragout to the prepared dish, place the aubergines on top. Spoon the mashed potatoes on top of the aubergines, smooth down. Sprinkle the Sbrinz cheese on top.

Gratinate for approx. 15 mins. in the upper half of an oven preheated to 220°C.

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