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Aubergine bake being served with a silver spoon
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4.66 from 44 votes

Awesome Aubergine Bake

Soft aubergine slices layered with a smoky lentil and tomato sauce, topped with cheese and baked. Simple, filling and ready in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

Ingredients

  • 2 aubergines sliced about 1cm thick
  • 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 green lentils drained and rinsed
  • 2x 400g tin chopped tomatoes
  • 100 g grated cheese any kind, optional (I use dairy free)
Metric - US Customary

Instructions

  • Firstly, pre-heat your oven to 200°C fan (220°C conventional, gas 7). 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 of 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), add to a pot of boiling water and boil for 5 minutes until just tender, then drain well. 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 until bubbling and golden.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Allow to cool, then store in an airtight container in the fridge for up to 2 days. Reheat until steaming hot all the way through.
To Freeze: Allow to cool, then freeze in an airtight container for up to 2 months. Defrost overnight in the fridge, then reheat until steaming hot all the way through.
Tip 1: Make sure to boil the aubergine to soften it before baking, and drain the slices well.
Tip 2: If you can't find tinned lentils, cook dried green lentils in boiling water until tender, then drain.
Tip 3: Allow it to cool for 5 to 10 minutes before tucking in for best flavour.

Nutrition

Calories: 350kcal | Carbohydrates: 48g | Protein: 17g | Fat: 12g | Saturated Fat: 6g | Fiber: 19g | Sugar: 14g