Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(27 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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

  • kcal359
  • fat16g
  • saturates6g
  • carbs34g
  • sugars14g
  • fibre10g
  • protein19g
  • salt0.4g
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Ingredients

  • 2 aubergine, cut into ½ cm slices lengthways
    Aubergine

    Aubergine

    oh-ber-geen

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

  • 3 tbsp olive oil
    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
    Onion

    Onion

    un-yun

    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

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.

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Comments, questions and tips

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DSERWong
16th Jan, 2017
5.05
Very yummy and filling dish. Trying to make more vegetarian meals for the family and was worried it wouldn't be to everyone's taste (hubby prefers meat and fish and not keen on lentils/veggie dishes). Well it was a huge success, polished off by the 3 of us and both said it was very nice! Served with leafy salad and some fresh crusty baguette. I also put mozzarella in between the layers and some extra parmesan on top and the whole pack ready-to-eat puy lentils as mentioned below so thanks guys. Highly recommend this.
Recipefinders
10th Dec, 2016
5.05
Superb!
egreenwood20's picture
egreenwood20
22nd Nov, 2016
5.05
Was thinking this looked a little bland whilst putting it all together, but the whole dish works excellently! I halved the portions to make enough for one person (makes a dinner and a smaller lunch portion) - it's much better the next day when the flavours had time to come together. The roasted aubergine has a great texture, and the sauce is really tasty. I substitued Puy lentils for green lentils and cooked the sauce for longer. I also did a cheeky layer of mozzerella in the middle of it (I love cheese!). A great, tasty and rich veggie dish, highly recommend.
sarrrahhh
19th Sep, 2016
5.05
Really lovely dish, I can't recommend it enough!
munchiesmonster
14th Sep, 2016
5.05
Excellent! A bit fiddly to get everything ready, I roasted the squash alongside the aubergines but easily lasts two for two nights + a lunch. We made loads, added a whole pack of 250g ready to eat puy lentils which worked perfectly. Added some grilled chicken for the meateater in the household. Could also go nicely with rice if you want extra carbs.
catie74
6th Sep, 2016
Nice enough midweek meal. I also roasted the squash and added a mix of grated parmesan, cheddar and emmental between layers. Good with a simple green salad but also served as a small portion with lamb
VickyD72
24th May, 2016
5.05
Wow, a lovely and very tasty lentil bake. It was easy to make although it did take longer to prep than they say, having said that once all the prep was done it was made in mins. I did add a layer of parmesan cheese between each layer. I will definately be making it again
lauramacl
24th Sep, 2015
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
26th Sep, 2015
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
munchiesmonster
14th Sep, 2016
5.05
Yes, I might recommend waiting to add the mozzerella on top until just before baking, then baking for a bit longer as it'll be cold straight from the fridge. Me and the other half had this for two nights running so fridged it in between and it still tasted great.

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sarrrahhh
18th Sep, 2016
5.05
Is this ok to freeze?
supersarah64
26th Sep, 2015
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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