- 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
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
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.
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.
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.