Layered Aubergine and Lentil Bake Recipe

Introduction

This Layered Aubergine Lentil Bake is a comforting and nutritious dish that combines tender aubergines with hearty lentils and rich tomato sauce. It’s a flavorful vegetarian meal perfect for any day of the week.

Ingredients

• 2 medium aubergines, sliced
• 1 cup dried lentils
• 2 cups tomato sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cook the lentils in boiling water until tender, about 20-25 minutes, then drain.
2. Step 2: While the lentils cook, lightly salt the aubergine slices and let them sit for 10 minutes to draw out moisture, then pat dry.
3. Step 3: Heat olive oil in a pan and lightly sauté the aubergine slices until softened, about 3 minutes per side.
4. Step 4: In a mixing bowl, combine the cooked lentils with tomato sauce, cumin, smoked paprika, salt, and pepper.
5. Step 5: In a baking dish, layer aubergine slices and the lentil-tomato mixture alternately, finishing with a layer of aubergines on top.
6. Step 6: Cover with foil and bake for 30 minutes until the bake is bubbly and aubergines are tender. Remove foil in the last 10 minutes for a slight crisp on top.

Tips & Variations

• For extra flavor, add minced garlic or fresh herbs like thyme or oregano to the lentil mixture.
• You can substitute red lentils for quicker cooking, adjusting cooking time accordingly.
• Add a sprinkle of grated cheese or a vegan alternative on top before baking for a golden crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Drain and rinse them well, then combine directly with the tomato sauce and spices before layering.

Do I need to peel the aubergine?

Peeling is optional. The skin helps the aubergine hold its shape during baking and adds texture, but you can peel it if you prefer a softer texture.

Layered Aubergine and Lentil Bake Recipe

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This Layered Aubergine Lentil Bake is a hearty and nutritious vegetarian dish featuring tender slices of aubergine layered with protein-rich lentils and a flavorful tomato sauce, infused with warm spices. Baked to perfection, it makes a comforting and wholesome meal perfect for any occasion.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 medium aubergines, sliced into 1/4-inch thick rounds

Lentils

• 1 cup dried brown or green lentils, rinsed and drained

Tomato Sauce

• 2 cups tomato sauce (preferably homemade or low-sodium canned)
• 2 cloves garlic, minced
• 1 small onion, finely chopped

Spices & Seasoning

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons olive oil (plus extra for brushing aubergine slices)

Instructions

1. Prepare the lentils: In a saucepan, combine the rinsed lentils with 2 cups of water. Bring to a boil, then reduce heat and simmer uncovered for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess water and set aside.
2. Cook the tomato sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped onion, sautéing until softened and fragrant, about 3-4 minutes. Stir in the spices—cumin, smoked paprika, cinnamon, and oregano—and cook for another minute to release their aroma. Add the tomato sauce, season with salt and pepper, and simmer gently for 10 minutes to blend flavors.
3. Prepare aubergine slices: Preheat your oven to 375°F (190°C). Lightly brush both sides of the aubergine slices with olive oil and arrange them on a baking sheet lined with parchment paper. Bake for 10-15 minutes, flipping halfway through, until softened and slightly golden. This step prevents the aubergine from becoming soggy in the final bake.
4. Assemble the bake: In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer aubergine slices evenly over the sauce, followed by a layer of cooked lentils, and then more tomato sauce. Repeat the layers ending with a final layer of aubergine topped with tomato sauce.
5. Bake the dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes or until all ingredients are cooked through and flavors meld together. Remove the foil last 10 minutes to allow the top to brown slightly.
6. Rest and serve: Let the layered aubergine lentil bake rest for 5-10 minutes before serving to set the layers and improve slicing. Serve warm as a main dish or alongside a fresh salad or crusty bread.

Notes

• For a gluten-free version, ensure the tomato sauce and any additional seasonings are gluten-free.
• You can substitute brown or green lentils with red lentils but reduce cooking time accordingly.
• Adding a sprinkle of grated cheese or vegan cheese on top before baking can add a nice finishing touch.
• Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
• For extra flavor, consider adding fresh herbs like parsley or basil when serving.

Keywords: aubergine, eggplant, lentils, layered bake, vegetarian, Mediterranean, healthy, tomato sauce, baked casserole