Aubergine, Mozzarella & Cheddar Hotpot

Indulge in the comforting and savory goodness of Aubergine, Mozzarella & Cheddar Hotpot. This delectable hotpot dish combines layers of tender aubergines, hearty chickpeas, flavorful lentils, and tangy tomatoes, all topped with a mouthwatering blend of melted mozzarella and Cheddar cheese. As the hotpot bakes in the oven, the flavors meld together, creating a satisfying and wholesome meal for your family or guests. This vegetarian delight is perfect for any time of the year, whether you’re looking for a cozy dinner on a chilly night or a delicious addition to your dinner table. Enjoy the delightful taste and textures of this hotpot, making it a staple in your recipe collection.

INGREDIENTS:

• 4 large white potatoes, thinly sliced
• 2 tablespoons olive oil
• 1 aubergine, sliced
• 1 large onion, sliced
• 275g/10oz canned chopped plum tomatoes
• 425g/15oz canned cooked chickpeas, drained
• 25g/1oz green lentils such as Puy, picked and rinsed
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh flat-leaf parsley
• 25g/1oz mozzarella cheese, finely grated
• 25g/1oz Cheddar cheese, finely grated
• 1 tablespoon boiling water
• Salt and freshly ground black pepper

PREPARATIONS:

1. Put the thinly sliced potatoes in a saucepan of salted cold water. Bring to a boil and cook until beginning to soften, but not completely cooked. Drain and set aside.
2. In a frying pan, heat the olive oil and gently sauté the aubergine slices until they begin to brown. Turn and repeat on the other side. As each piece is done, remove it to kitchen paper to absorb any excess oil.
3. In the same frying pan, sauté the sliced onion until softened, but not browned. Stir in the chopped plum tomatoes, drained chickpeas, rinsed green lentils, crushed garlic, chopped parsley, and season with salt and black pepper. Cook the mixture over a medium heat for 40 to 45 minutes or until the lentils are tender.
4. Preheat the oven to 200°C/400°F/Gas mark 6.
5. Mix the finely grated mozzarella and Cheddar cheese together, and add the boiling water to create a paste.
6. Once the tomato mixture is ready, spoon half of it onto the bottom of a large casserole dish. Cover with half of the sautéed aubergine slices, then add another third of the tomato mixture on top. Layer on the remaining aubergine slices.
7. Spread a third of the cheese mixture on top of the aubergine layer. Add half of the partially cooked potatoes, followed by another third of the cheese mixture. Layer the remaining potatoes, finishing with the final third of the cheese mixture on top.
8. Cover the casserole dish and bake it in the middle of the oven for 30 minutes. Remove the lid and bake for an additional 10 minutes to brown the cheese.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• Feel free to adjust the seasoning and cheese quantities according to your taste preferences.
• You can add your favorite herbs and spices to the tomato mixture to enhance the flavors further.
• If desired, sprinkle some additional chopped parsley or basil on top before serving for a burst of freshness.
• Serve this hotpot as a main course with a side salad or crusty bread for a complete meal.

Enjoy the delightful layers of flavors and textures in this Aubergine, Mozzarella & Cheddar Hotpot, and savor the ultimate comfort food experience.