Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(24 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 (23)

egreenwood20's picture
5

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's picture
5

Really lovely dish, I can't recommend it enough!

munchiesmonster's picture
5

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's picture

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's picture
5

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'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

munchiesmonster's picture
5

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.

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
5

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
5

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
5

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
5

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

DreamingDreaming's picture
2.5

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.

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Questions (2)

sarrrahhh's picture
5

Is this ok to freeze?

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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