Directions

• Preheat the oven to 200C. Peel the potatoes, then cut them into thin discs. Put them in a pot and par-boil for about 8 minutes, or until they are softened but still preserve their shape without falling apart. Put aside after draining.
• The onion, garlic, and carrot should be peeled and chopped coarsely. The walnuts should be coarsely chopped or put in a food processor. Cut the aubergine into long, flat strips.
• Half of the spray oil should be used to coat a big pan, and the onion should be fried for a few minutes. Cook for a few minutes after adding the garlic and carrot. Stir in the tomato puree after adding it. Tomatoes and lentils should also be added. Stir and bring to a boil. For a few minutes, reduce to a simmer, add the spices and walnuts, mix, and turn off the heat.
• Pour the spread into the pan and let it melt gently. Stir in flour until completely mixed. Add the milk little by little while stirring, and season with salt and pepper. Add all the milk and when smooth, remove from heat and add melted cheese.
• The remaining oil should be used to lightly coat an ovenproof dish before layering potatoes and lentil mixture on top. Then drizzle the cheese sauce on top of the lentils after adding half of the aubergine pieces. Add a packet of recovery, place the cheese sauce on top of the other half of the aubergine slices, bake for 30 to 40 minutes
• *After taking it out of the oven, leave it set for at least five minutes.