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Introducing this comforting Awesome Aubergine Bake! This recipe is incredibly simple to make, full of flavour and it’s both gluten free and vegan! It is the perfect recipe for a quick and easy healthy dinner with minimal ingredients and prep. The best part about it is that it is so versatile – it can be a dinner main, side dish or even used the next day in your lunch sandwiches/wraps!
Recipe Difficulty – Easy!
Table of Contents
Why this recipe works
This Awesome Aubergine Bake is comforting, warming and healthy, plus it is a recipe that all the family will enjoy! Using simple ingredients that can easily be found at all supermarkets, I can guarantee this is a recipe you will love!
Aubergine is a great vegetable to cook with, it is so versatile and is also packed full of fibre and often overlooked! Plus, it is relatively cheap to purchase! Paired with my Hasselback Potatoes this is a recipe you’ll be making time and time again!
If you fancy a pasta bake instead then try my Tuna Pasta Bake recipe.
Ingredients to make Awesome Aubergine Bake
- Aubergine – the obvious hero ingredient in this delicious recipe! These have a similar taste to courgette – mild, tender and sweet.
- Cooked Lentils – Lentils are highly nutritious and are rich is minerals, plant-based protein and fibre. Plus they give a really great texture in contrast to the baked aubergines.
- Chopped Tomatoes – These provide the base for the Aubergine Bake and provide the perfect level of liquid and acidity.
- Garlic – adding garlic offers a gentle spice and adds more flavour.
- Cheese (optional) – I’ve used vegan cheese in this recipe for extra taste and texture!
- Onion – I’ve used a red onion in this recipe but a white onion would also work.
- Ground Coriander – Ground coriander is a floral and citrusy herb that pairs really well with the other ingredients in this recipe.
- Paprika – this adds further flavour and gives the Aubergine Bake a subtle smokey flavour.
- Chilli Flakes – adds a gentle and subtle heat!
See recipe card for full information on ingredients and quantities
Substitutions
- Lentils – if you aren’t vegetarian or vegan you could substitute the lentils for mince.
- Onion – I’ve used a red onion in this recipe, however a white onion would also work.
- Aubergine – Due to their similarities, you could substitute the aubergine for another vegetable such as courgette.
- Cheese – I have used vegan cheese as I am dairy free, however you could use standard cheddar cheese if you aren’t.
Variations
- Kid-friendly – this is a great recipe to make for children. It’s packed full of hidden veggies and nutrients! Plus it’s simple to make, so a great recipe to get the children involved in. If you have a child that isn’t aubergines biggest fan, then check out my Sausage Tray Bake. This is another great recipe to get some vegetables on their plate!
- Deluxe – This is a delicious recipe to make if you have dinner guests over. It is quick and simple to make and can also be made ahead of time. To make it look really impressive, I would serve this with grated cheese and top with chopped fresh parsley, alongside either a crisp green salad, my Homemade Air Fryer Chips or Air Fryer Roast Potatoes or even my Gluten Free Focaccia!
- Spicy – I wanted this recipe to be mild, so that everyone can enjoy it. If you are sensitive to spice then reduce or remove the quantity of chilli flakes. However, if spice is your vice then you can increase this quantity! You could even top with some freshly chopped chilli flakes!
How to make Awesome Aubergine Bake
Step 1: Firstly, preheat your oven to 200C / 390F. To a large pot on medium heat add oil, diced red onion, garlic cloves, coriander, paprika, chilli flakes and fry for a couple minutes. Then add the drained lentil and tinned tomatoes along with a pinch of salt and pepper and stir.
Step 2: Meanwhile slice the aubergine into circles and add to a pot of hot water and boil for 5 minutes. This helps to soften them in the bake.
Step 3: Now to a large baking dish add some of the aubergine circles topped with lentil mix and build this up.
Step 4: Finally, I topped mine with vegan cheese (optional) and placed in the oven at 200C / 390F for 20 minutes.
Leftovers
The thing I love most about this recipe, aside from the insane flavour, is how versatile it is. You can save leftovers and use them as a side dish the following day, as a work lunch idea or even served cold in your sandwiches or wraps. Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze this recipe. To freeze, simple allow to cool and freeze in an airtight container. Allow to fully defrost before gently re-heating in the over until piping hot.
Recipe FAQs
No this isn’t necessary in this recipe. There is a step to boil the sliced aubergines before placing them in the baking dish. This helps to soften them and speeds up the baking time.
No the skin of an aubergine is entirely edible. Give them a quick rinse under the tap to wash them before slicing them.
Certainly, this is the perfect recipe to make if you have other vegetables that need using in your fridge. Adding vegetables like mushrooms would definitely enhance this recipe!
More Aubergine Recipes
- Aubergine Salad
- Aubergine Curry
- Roasted Aubergine
- Miso Aubergine
- Peanut Butter Aubergines
- Vegan Moussaka
- Vegetable Curry
- Mediterranean Vegetables
- Sausage Traybake
- Air Fryer Aubergine
- Aubergine Parmigiana
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Rate it…
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Awesome Aubergine Bake
Equipment
- Chopping Board
- Knife
- saucepan
- large baking dish
Ingredients
- 2 aubergines, sliced
- 1 large red onion, diced
- 3 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp paprika
- large pinch chilli flakes , (or 1/2 fresh chilli)
- 2x 400g tins of cooked lentils, drained and rinsed
- 2x 400g tin chopped tomatoes
- 100 g grated cheese, I used vegan (optional)
Instructions
- Firstly, pre-heat your oven to 200C / 390F. To a large pot on medium heat add 1 tbsp olive oil, 1 diced red onion, 3 garlic cloves crushed, 2 tsp coriander, 1 tsp paprika, large pinch of chilli flakes and fry for a couple minutes.
- Now add the drained lentils and tinned tomatoes along with a pinch of salt and pepper and stir.
- Meanwhile, slice the aubergine into circles around 1cm thick (shown in the pics above) and add to a pot of hot water and boil for 5 minutes. This helps to soften them in the bake.
- Now to a large baking dish add some of the drained aubergine circles topped with lentil mix and build this up.
- Finally, top with cheese (optional) and bake for 20 minutes.
Video
Notes
Nutrition
As James says, this delicious concoction is dead easy to make and cook, it takes a little while but then I make enough for a couple of meals and have it the next day too, just microwaving to re-heat. My wife’s favourite dish so she’s happy for at least 2 days! Just serve with a salad and half a baked potato.
Thanks so much Lee 🙂
Not being vegan I won’t use vegan cheese, but the rest of the recipe interests me. I’ll have a go at it soon. Sounds excellent.
Absolutely, just swap for what cheese you prefer! Keen to hear your thoughts Antony 🙂
I was searching for a quick easy recipe to do justice to the vast amount of aubegines my husband is growing at the moment. I’m vegetarian and some veggie recipes do fall short of flavour, but this did not dissapoint at all. I had all the ingredients in my store cupboards so was super cheap to whip up too. Definitely will be making it again as it was a big hit. And totally agree with saving some for leftovers, it was even tastier the following day!!
Thank you
Love this 🙂 thanks so much!
Absolutely Awesome Aubergine Bake!! Added grated carrot and chopped mushrooms too. Super tasty and highly recommended.
Thanks so much Diane 🙂
In your video you add spinach to the dish but this doesn’t appear in the ingredients. Should it be added and if so how much ?
Hey Barbara, good spot! It’s optional and up to you if you want to add, but not essential. Enjoy 🙂