Layered aubergine & lentil bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 auberginescut into 0.5cm slices lengthways
- 3 tbsp olive oil
- 140g puy lentils
- 2 onionsfinely chopped
- 3 garlic clovesfinely chopped
- 300g cooked butternut squash
- 400g can chopped tomato
- ½ small pack basil leaves
- 125g ball of mozzarellatorn
Nutrition: per serving
- kcal359low
- fat16g
- saturates6g
- carbs34g
- sugars14g
- fibre10g
- protein19g
- salt0.4g
Method
step 1
Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
step 2
Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
step 3
Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.
