Name: Layered Aubergine & Lentil Bake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 aubergines, cut into ½ cm slices lengthways; 3 tbsp olive oil (divided: 2 tbsp for aubergine, 1 tbsp for sauce); 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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Introduction

This layered aubergine and lentil bake is a hearty, flavorful dish perfect for cozy dinners. Combining tender aubergine slices with rich lentils and melted mozzarella, it’s both nutritious and comforting.

A white rectangular dish holds a baked layered casserole. The bottom layer looks like a mix of cooked lentils and diced vegetables in a dark brown sauce, with visible orange chunks likely sweet potato or carrot. On top, there are large, flat slices of grilled zucchini, pale green with browned, slightly charred spots, covering most of the lentil mix. The layers have a rustic, hearty feel with the lentils peeking through around the edges. The dish sits on a white cloth with blue stripes over a white marbled surface. A silver spoon is partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 220°C (200°C fan)/gas mark 7. Brush both sides of the aubergine slices with 2 tablespoons of olive oil, season with salt and pepper, then lay them out on baking sheets. Bake for 15-20 minutes until tender, turning them once halfway through.
Step 2: Cook the puy lentils according to the package instructions, then drain and set aside.
Step 3: Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the chopped onions and garlic, cooking gently until soft and fragrant, about 5-7 minutes.

Step 4: Stir in the cooked butternut squash, chopped tomatoes, and half a can of water. Let the sauce simmer for 10-15 minutes until it thickens slightly.
Step 5: Add the cooked lentils, torn basil leaves, and season with salt and pepper to taste. Stir well to combine.
Step 6: In a small baking dish, spoon a layer of the lentil mixture, then top with a layer of aubergine slices. Repeat these layers, finishing with a final layer of aubergine on top.

Step 7: Scatter the torn mozzarella evenly over the top layer and bake in the oven for 15 minutes, or until the cheese is golden and bubbling.

Tips & Variations

For extra depth, add a pinch of smoked paprika or chili flakes to the sauce.
You can substitute butternut squash with sweet potato or pumpkin if preferred.

Fresh herbs like thyme or oregano can be added alongside basil for a different flavor profile.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This bake also freezes well for up to 1 month—defrost overnight before reheating.

How to Serve

A white rectangular baking dish filled with a layered baked dish. The bottom layer is a mixture of small dark lentils and cubed orange vegetables, likely squash, with a rich brown liquid. On top, there are wide, flat slices of grilled or baked eggplant, covered with melted white cheese that has golden-brown spots from baking. The dish sits on a white marbled surface with a white cloth underneath that has blue stripes. A spoon with some lentils is seen on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lentil for this bake?

Yes, but puy lentils hold their shape well when cooked, making them ideal for layering. If you use softer lentils, the texture may be less distinct.

Is it possible to make this dish vegan?

Absolutely! Simply omit the mozzarella or use a plant-based cheese alternative before baking.