Aubergine and Lentil Vegan Bake

Charmaine Lu -
  • 2 sliced aubergines
  • 1 diced red onion
  • 3 crushed garlic cloves
  • 2 tsp ground coriander
  • 1 tsp paprika
  • Pinch of chilli flakes
  • 2 x 400g tins of cooked green lentils, drained
  • 2 x 400g tins of chopped tomatoes
  • Preheat the oven to 200C. Add 1 tbsp of olive oil, the onion, garlic, coriander, paprika, chilli flakes and some seasoning to a saucepan and cook for 3 mins, then tip in the lentils and tomatoes and stir.
  • Add the sliced aubergine to a saucepan and boil in salted water for 5 mins to slightly soften. Drain, and then build up alternating layers of aubergine slices and the lentil mix in a baking dish. Bake for 20 mins, then serve with your choice of greens.
30 mins
4 serving