Lentil and Eggplant Bake
Lentil and Eggplant Bake



  • 2 eggplants, cut lengthways into 0.5cm slices
  • 3 tbsp olive oil
  • 150g puy lentils
  • 2 chopped onions
  • 3 chopped garlic cloves
  • 250g butternut squash, chopped and cooked
  • 400g tin of chopped tomatoes
  • ½ pack of basil leaves
  • 125g mozzarella, torn
  • Preheat the oven to 220C. Brush the eggplant slices with 2 tbsp of oil, lay them on a baking sheet, season well then bake for 20 mins, turning once. Cook the lentils according to pack instructions. Meanwhile, heat the oil in a frying pan and cook the onions and garlic for a few mins to soften. Add the squash and tomatoes along with ½ a can of water. Simmer for 15 mins to thicken, then stir in the lentils, basil, and some more seasoning.
  • Spoon a good layer of lentils into a baking dish, then layer with eggplant slices and repeat, finishing with another layer of eggplant on the top. Toss the mozzarella all over the top, then bake for 15 mins until the cheese is bubbling.
45 mins
4 serving

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