Mahnke Family Recipes- Aubergine and Lentil Pie

1 large1 ¹⁄₂ large2 large3 large aubergine1 large aubergine
1 lb / 454 g1 ¹⁄₂ lb / 681.0 g2 lb / 908 g3 lb / 1362 g mushrooms1 lb / 454 g mushrooms
1 medium1 ¹⁄₂ medium2 medium3 medium onion1 medium onion
1 can1 ¹⁄₂ can2 can3 can chopped tomatoes1 can chopped tomatoes
4 large6.0 large8 large12 large fresh tomatoes4 large fresh tomatoes
1 medium1 ¹⁄₂ medium2 medium3 medium courgette1 medium courgette
1 can1 ¹⁄₂ can2 can3 can green lentils1 can green lentils
2 ¹⁄₄ lbs / 1 kg3 ³⁄₈ lbs / 1.5 kg4 ¹⁄₂ lbs / 2 kg6 ³⁄₄ lbs / 3 kg potatoes2 ¹⁄₄ lbs / 1 kg potatoes
2 T3.0 T4 T6 T cream cheese2 T cream cheese

Angela and I tried Weight Watchers. It didn't go very well, but we really loved a few of the recipes. This was one of the top five.

Slice aubergine and cook slices gently in fry pan until softened.
Move to large baking dish. Hold back half of them for the next layer.
Top each slice with a thickly sliced tomato.
In a separate pan, gently cook together the chopped mushrooms, onion and courgette.
Add the can of chopped tomatoes. Season to taste.
Add lentils and boil gently for 10 minutes.
Pour half the lentil mix onto the layer of aubergine and tomato.
Then spread the remaining aubergine on top, again topped with tomato slices, and cover with the remaining mixture.
Gently boil the potatoes until soft.
Drain and place in a large bowl. Add the soft cheese and mash to a smooth mixture.
Spoon the potato over the lentil mix. Use a fork to smooth and pattern it.
Add some black pepper to the top.
Bake in a moderate oven for 30 minutes - be careful not to burn the potato topping.

Mahnke Family Recipes