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Aubergine bake being served with a silver spoon
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4.66 from 43 votes

Awesome Aubergine Bake

Incredibly simple to make, full of flavour and both gluten free and vegan! This Awesome Aubergine Bake is the perfect recipe for a quick and easy healthy dinner with minimal prep and ingredients required!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

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)
Metric - US Customary

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

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: In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that! 
To Freeze: Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Tip 1: Make sure to boil the aubergine to soften it before baking. 
Tip 2: If you can't find tinned lentil then simply prepare from them from raw by boiling.
Tip 3: Allow it to cool for 5-10 minute before tucking in for best flavour.

Nutrition

Calories: 277kcal | Carbohydrates: 34g | Protein: 12g | Fat: 8g | Saturated Fat: 6g | Fiber: 12g | Sugar: 12g