Ingredients Lentil Mix
- 10g RAPESEED OIL
- 150g 10 X 10MM DICED RED ONIONS
- 10g GARLIC PUREE
- 7g SALT
- 1g BLACK PEPPER COARSE
- 1g DRIED OREGANO
- 15g ITALIAN SUN DRIED TOMATO PASTE
- 250g LENTILS LUPA ( DRAINED )
- 200g CRUSHED TOMATOES
- 150g WATER
- 150g DICED RED PEPPER 20MM
- 40g BABY WHOLE SPINACH (MIX SIZE)
- 5g PARSLEY CHOPPED FS
- 0.25g CINNAMON POWDER
Method
- Heat oil in a pan
- Add onions Stir and Cook
- Add Garlic Stir & Cook
- Add Dry Spices
- Add Stri & cook
- Add Lentils ( Drained ) Stir & Cook
- Add & Cook
- Mix well and decant
Ingredients for Coconuts Bechamel
- 240g COCONUTS YOGHURT ( COYO)
- 0.6g SALT
- 0.6g BLACK PEPPER COARSE
- 0.6g NUTMEG POWDER
Method
- 349g Lentil Mix
- 60g Roasted Sliced Aubergine
- 60g Coconuts Bechamel
- 1g Fresh Parsley Chopped
- Put Lentil Mix
- Layer Roasted Aubergine
- Pour the Sauce on Top
- Sprinkle the Parsley
- and bake 180ºC for 20 min in Fan assisted oven
About Waseem
I started my career at the age of 18 as an apprentice for Marriot Hotels Islamabad. There I learned various different world cuisines, Indian, Mexican, Thai, Chinese, Italian and continental.
I then joined Spurway Foods (which then became part of Noon Products) in the UK as Senior Development Chef. My duties included developing new snacks based on new trends and customer feedback.
I joined Gazebo Fine Foods and have been with the company nearly 10 years looking after the New Product development and making sure the factory is producing consistent products.
Gazebo has received two “Great Taste” awards and have recently launched 8 new “Healthy products” which are free from Carbohydrates, sugar and milk.
Disclaimer: Recipes are provided for information purpose only. OAUK is not responsible for any adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. If you have questions about food, diet, or nutrition, please do your own research and consult with your health care practitioner.
