Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(18 ratings)

Prep: 15 mins Cook: 45 mins


Serves 4
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition per serving

  • kcalories359
  • fat16g
  • saturates6g
  • carbs34g
  • sugars14g
  • fibre10g
  • protein19g
  • salt0.4g
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  • 2 aubergine, cut into ½ cm slices lengthways



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g puy lentils
  • 2 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic clove, finely chopped
  • 300g cooked butternut squash
  • 400g can chopped tomato
  • ½ small pack basil leaves
  • 125g ball of mozzarella, torn

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  1. Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.

  2. Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.

  3. Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

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Comments (17)

lauramacl's picture

Great recipe! As others have said it took a little longer with chopping etc but definitely worth it. I added some chopped portobello mushrooms in after the onions and before the tomatoes, which worked well. Also added some chili flakes and dried oregano. Will def make again.

supersarah64's picture

Hello, I just wondered if you think that this recipe could be made a day in advance, popped in the fridge and then cooked in the oven the next day? Many thanks

pattypal's picture

Really delicious. I needed a bit more olive oil than the recipe called for to brush all of the aubergine. I only added oregano, as an extra to the sauce. My husband really liked it, but did wish for a bit more cheese. I thought it was perfect just as it was

nicnicblue's picture
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Amazing, took me a bit longer to do than the time listed, mainly because I'm a slow chopper, but so worth the effort if you have the time! All I changed was to add a couple of chillis for a bit of zing and I used sweet potato instead of butternut squash and added in grated hard cheese in between each of the layers. My husband and I had half tonight with a side salad and will have the other half tomorrow with salad again, yum.

faceman77's picture
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Absolutely delicious & full of flavour. Added parmesan as suggested by missyali. Also added some chilli flakes & dried basil to the tomato sauce. Really pleasantly surprised for a vegetarian dish.

missyali's picture
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This is delicious. I used roasted butternut squash and added some grated parmesan between the layers to give it a parmigiana vibe. With all the ingredients pre cooked before hand it was simple to put together.

hungryhusband's picture

Yum Yum . What could be better, Aubergines squash and lentils - my favourite ingredients . Did tweak it very slightly, added a little paprika and a splash of balsamic vinegar. The vinegar may sound strange but just seems to lift dishes and used quite a lot in Europe , it is sweet but acidic. Try it!!! For my carnivore husband I did cook some spicy sausages to go with it. Would recommend this dish.

SallyT.'s picture

I didn’t have any Puy lentils so I used green lentils instead. they needed twice as much cooking in the pan but worked fine. I also added a couple of finely chopped small chilies. Very tasty.

mirpatel's picture
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Delicious. My wife has made this twice now at dinner parties for vegetarians and even the carnivores enjoyed it.

DreamingDreaming's picture
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DELICIOUS but no way done in 15 minutes - unless you magically have all the ingredients prepared in advance - an hour and 15 minutes more likely - for taste I'd give 5 stars but for mis-timing on recipe 3 stars. Really yummy though!

aliceeats's picture

Great recipe, really tasty, healthy comfort food, perfect for cold weather. It took quite a lot of concentration to do all the different parts - squash, lentils, aubergines etc... but if you've got a lot of time, it was definitely worth it.

KochinVeronica's picture

Really good!

stewig's picture

Very nice. I added chilli, ginger and some moroccon spices and it worked very well.

sugar1's picture

We loved this. I added smoked paprika to the sauce which gave it a lovely richness. This will become one of our regular dinners.

lanadumonde's picture

Lovely meal made together with some friends- we're all meat-eaters and we loved it!
Couldn't find butternut squash in my supermarket so I used pumpkin instead, and I topped it all with parmesan and some breadcrumbs on top (I felt mozzarella on it's own would have been too bland). Also topped with a bit of paprika to add extra colour to the dish.
Will be keeping a copy of this recipe with all my other favourites :)

Super_Acronym's picture

I'm a student and made this for my housemates (none of us are vegetarian) and they absolutely loved it! Really nice medley of flavours :)
Grated some mature cheddar on top for added flavour as felt mozzarella would be too bland on its own. Also, roasted the butternut squash for about 12 mins beforehand but I would leave them in oven for slightly longer in hindsight as they were still a bit firm!

mkotto10's picture

Great vegetarian dish. I used Emmental cheese instead as it was in my fridge, and it turned out really well.

Questions (1)

supersarah64's picture

Sounds good ! Could anyone tell me if they have tried to prepare this a day in advance and then cook in the oven the next day? Or do you think the ingredients will all go a bit mushy? Thanks.

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