Layered Aubergine and Lentil Bake Recipe

Introduction

This Layered Aubergine Lentil Bake is a comforting and hearty dish perfect for a wholesome dinner. Combining tender aubergine, protein-rich lentils, and flavorful tomato sauce, it’s both nutritious and delicious.

Ingredients

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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cook the lentils in boiling water for about 20 minutes or until tender, then drain.
2. Step 2: While the lentils cook, lightly brush the aubergine slices with olive oil and season with salt and pepper.
3. Step 3: In a skillet, heat a tablespoon of olive oil and sauté the minced garlic with cumin and smoked paprika until fragrant, about 1 minute. Add the tomato sauce and simmer for 5 minutes.
4. Step 4: In a baking dish, start by spreading a layer of the tomato sauce. Next, arrange a layer of aubergine slices, then a layer of lentils. Repeat the layers until ingredients are used, finishing with tomato sauce on top.
5. Step 5: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes until the aubergine is tender and the top is slightly browned.
6. Step 6: Let the bake rest for 5 minutes before serving to allow flavors to meld.

Tips & Variations

• For extra richness, sprinkle grated cheese on top before the final baking stage.
• Use canned lentils for a quicker preparation—adjust cooking time accordingly.
• Add chopped fresh herbs like parsley or basil before serving for a fresh finish.
• Try adding a layer of sliced zucchini or bell peppers for extra vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. The flavors often improve after a day in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Yes, red lentils can be used, but they tend to cook faster and become softer. Adjust cooking time accordingly to avoid mushiness.

Is it possible to make this dish vegan?

Absolutely! This recipe is naturally vegan, especially if you skip adding cheese or use a plant-based alternative.

Layered Aubergine and Lentil Bake Recipe

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A hearty and flavorful Layered Aubergine Lentil Bake combining tender aubergines, protein-rich lentils, and a savory tomato sauce, seasoned with aromatic spices and baked to perfection for a comforting vegetarian main dish.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Aubergine Layer

• 2 medium aubergines (eggplants), sliced into 1/4 inch thick rounds

Lentil Layer

• 1 cup dried brown or green lentils, rinsed and drained
• 2 cups vegetable broth or water

Tomato Sauce & Spices

• 2 cups tomato sauce (preferably homemade or low-sodium canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil (for slicing aubergines and layering)

Instructions

1. Prepare the lentils: In a medium saucepan, combine rinsed lentils with vegetable broth or water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Prepare aubergine slices: Preheat the oven to 375°F (190°C). Lightly brush both sides of the aubergine slices with olive oil and season with a pinch of salt and pepper. Arrange them on a baking sheet and bake for 15 minutes until just tender, flipping halfway through.
3. Mix tomato sauce and spices: In a bowl, combine the tomato sauce with cumin, smoked paprika, coriander, oregano, salt, and black pepper. Stir well to create a flavorful spiced tomato sauce.
4. Layer the bake: In a baking dish, spread a thin layer of the spiced tomato sauce on the bottom. Next, arrange a layer of aubergine slices over the sauce. Spread half of the cooked lentils evenly over the aubergine layer, then cover with a generous layer of tomato sauce. Repeat the layering with aubergine slices, the remaining lentils, and top with the remaining tomato sauce.
5. Bake until tender: Cover the baking dish with foil and bake at 375°F (190°C) for 30-35 minutes, until the dish is bubbling and the aubergine is fully tender. Remove foil during the last 10 minutes to allow the top to slightly brown.
6. Rest and serve: Let the bake rest for 5-10 minutes before serving to allow flavors to meld. Serve warm as a main course or side dish.

Notes

• This dish is perfect for meal prep and tastes even better the next day after flavors have melded.
• For a gluten-free version, ensure your tomato sauce is gluten-free.
• You can add a layer of grated cheese or vegan cheese on top if desired.
• Substitute aubergine with zucchini if preferred.
• Adjust spice levels according to your taste.

Keywords: Aubergine bake, lentil casserole, vegetarian bake, Mediterranean lentil dish, baked aubergine recipe