Layered Aubergine and Lentil Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
