Eggplant and Lentil Layered Bake
Eggplant and Lentil Layered Bake



  • 2 eggplants, sliced lengthways into 0.5mm slices
  • 3 tbsp olive oil
  • 150g puy lentils
  • 2 chopped onions
  • 3 chopped garlic cloves
  • 300g cooked pumpkin or squash
  • 400g tin of chopped tomatoes
  • ½ bunch of basil leaves
  • Torn mozzarella ball
  • Preheat the oven to 220C. Brush the eggplant slices with olive oil, then season and bake on a sheet for 20 mins, turning once. Cook the lentils according to pack instructions. Heat up some more oil in a frying pan and cook the onions and garlic to soften. Stir in the squash or pumpkin, tip in the tomatoes and ½ a can of water, then simmer for 15 mins to thicken. Add the lentils, some seasoning and the basil.
  • Start layering your bake - spoon the lentils into a baking dish first, followed by slices of eggplant. Repeat until finishing with a final layer of eggplant and the torn mozzarella. Bake for 15 mins, then serve with your choice of veggies.
45 mins
4 serving

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