Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(6 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
359
protein
19g
carbs
34g
fat
16g
saturates
6g
fibre
10g
sugar
14g
salt
0.4g

Ingredients

  • 2 aubergines, cut into ½ cm slices lengthways
  • 3 tbsp olive oil
  • 140g puy lentils
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g cooked butternut squash
  • 400g can chopped tomatoes
  • ½ small pack basil leaves
  • 125g ball of mozzarella, torn

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Method

  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.

Recipe from Good Food magazine, September 2013

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Comments

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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.

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