Budget Rice, Eggplant and Lentil Casserole with Crispy Oat Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a small baking dish with a little of the vegetable oil.

2. 2

   2. In a saucepan, cook the brown lentils with 400 ml / 1 2/3 cups of water for 18 to 20 minutes, until tender but not falling apart. Drain if needed and set aside.

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   3. Meanwhile, in another pot, cook the white rice with 240 ml / 1 cup water and a pinch of salt over low heat for 12 minutes, or until tender. Set aside.

4. 4

   4. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1 cup chopped onion, the garlic and the diced eggplant. Cook for 8 to 10 minutes, stirring, until the eggplant softens and the onion turns translucent.

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   5. Add the crushed tomato, sweet paprika, ground cumin, dried oregano, salt and black pepper. Stir in 60 ml / 1/4 cup water and cook for 5 minutes to make a juicy, thick mixture.

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   6. Add the cooked lentils and cooked rice to the skillet. Mix well and cook 2 minutes more so everything absorbs the flavor. Transfer the mixture to the baking dish and level the top.

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   7. In a bowl, combine the rolled oats with the remaining 1/2 cup thinly sliced onion, the remaining tablespoon of vegetable oil and the vinegar. Spread this topping evenly over the casserole.

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   8. Bake the casserole at 200 °C / 400 °F for 18 to 20 minutes, until the top is golden and crisp around the edges.

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   9. Let rest for 5 minutes before serving so the mixture sets and is easier to portion.