Layered aubergine & lentil bake

Layered aubergine & lentil bake

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(31 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 aubergines, 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 onions, finely chopped
    Onion

    Onion

    un-yun

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

  • 3 garlic cloves, 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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klc103
16th Jan, 2018
2.55
Nice dish but a little too bland for my taste. It could do with more herbs & a bit of spice. Plus more cheese! If I did it again I would also roast the butternut squash. Goes well with garlic bread :)
Cheryl G's picture
Cheryl G
11th Feb, 2018
3.8
Ooh that's a good idea with roasting the squash!
Recipefinders
15th Jun, 2017
2.55
It's alright but not very exciting and delicious... I don't think it is worth the time!
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
2.55
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

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sarrrahhh
18th Sep, 2016
5.05
Is this ok to freeze?
goodfoodteam's picture
goodfoodteam
12th Feb, 2018
Thanks for your question. We think this dish works better if not frozen but you can if eating leftovers the next day doesn't appeal. Cover well, defrost in the fridge overnight and then reheat in the microwave.
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.
Cheryl G's picture
Cheryl G
11th Feb, 2018
3.8
I think you could leave the last oven part to the next day and it will still work ok. You might need to leave it in the oven slightly longer because everything will be cold however. In fact it might taste better since the flavours will infuse overnight!
Cheryl G's picture
Cheryl G
11th Feb, 2018
3.8
This recipe takes a while to make. To cut down on time you could use canned lentils. (Although roasting the aubergines and cooking the lentils were done at the same time with me) Also I used a bag of pre prepared squash cubes that I could microwave. This was lucky because I didn't realise the ingredients asked for COOKED squash. The recipe also doesn't necessarily need the squash in my opinion. Additionally my sauce was a bit tart. I will normally leave the sauce a little longer to simmer and put garlic in before i leave to simmer and fresh herbs in right at the last minute. One more point: if you are vegetarian you might want to check the cheese you want to use is actually vegetarian. For example Parmasan traditionally uses animal rennet.