Description
This Layered Aubergine & Lentil Bake is a hearty, nutritious vegetarian dish featuring tender roasted aubergine slices layered with a rich lentil and butternut squash tomato sauce, topped with melted mozzarella cheese. It combines wholesome ingredients for a comforting and satisfying meal that’s perfect for weeknight dinners or meal prepping.
Ingredients
Scale
Aubergine
- 2 aubergines, cut into ½ cm slices lengthways
- 3 tbsp olive oil (divided: 2 tbsp for aubergine, 1 tbsp for sauce)
Lentil and 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
Topping
- 125g ball of mozzarella, torn
Instructions
- Prepare and Roast Aubergine: Heat 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, and arrange them on baking sheets. Bake for 15-20 minutes, turning once halfway through, until the aubergines are tender and lightly golden.
- Cook Lentils: Meanwhile, cook the puy lentils according to the package instructions. Drain and set aside once cooked.
- Prepare Lentil Sauce: Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium heat. Add the finely chopped onions and garlic and cook, stirring occasionally, until soft and translucent. Stir in the cooked butternut squash and canned chopped tomatoes along with half a can of water. Let the mixture simmer gently for 10-15 minutes until the sauce thickens.
- Combine Sauce and Lentils: Stir the cooked lentils and chopped basil leaves into the sauce. Season with salt and freshly ground black pepper to taste. Mix everything thoroughly to combine all flavors.
- Assemble the Bake: Spoon a layer of the lentil and vegetable sauce into a small baking dish. Arrange a layer of aubergine slices on top. Repeat the layering process one more time, finishing with a final layer of aubergine slices on top.
- Add Mozzarella and Bake: Scatter the torn mozzarella evenly over the top layer of aubergine. Place the baking dish in the oven and bake for an additional 15 minutes until the cheese is golden brown and bubbling.
- Serve: Remove from the oven and let it cool for a few minutes before serving. This bake pairs well with a fresh green salad or crusty bread.
Notes
- For a vegan version, substitute mozzarella with a plant-based cheese or nutritional yeast.
- Feel free to use other types of lentils if puy lentils are unavailable, but adjust cooking times accordingly.
- The butternut squash can be roasted or steamed before adding to the sauce.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- This bake can be prepared in advance and assembled before baking to save time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Layered aubergine bake, lentil bake, vegetarian casserole, roasted aubergine recipe, healthy Mediterranean dinner