Except I used green lentils and buffalo mozzarella…
BUT let’s rewind….
The recipe is from this book…
… which is brilliant by the way…
I had a couple of aubergines (eggplants, for you across the ocean) in the fridge which were about to die so I made an amended version of this dish. Also, can you believe I had never roasted an aubergines before this morning? Ridiculous, it’s so easy.
Ingredients:
As I said before I modified it slightly… first of all I didn’t have puy lentils so I used a can of Lentils ‘vert’ I had in the cupboard. Then I omitted the oregano because I’m not too fond AND the garlic because I didn’t fancy it. ALSO I replaced the yoghurt with fresh buffalo mozzarella because a friend brought me the real thing from Italy a couple of days ago and it’s divine.
Buon Appetito!
while you're ahead... 