Introduction

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

Layered Aubergine & Lentil Bake Recipe - Recipe Image

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

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cook the lentils in boiling water until tender, about 20 minutes, then drain.
Step 2: Lightly brush the aubergine slices with olive oil and season with salt and pepper.
Step 3: In a baking dish, spread a layer of tomato sauce on the bottom.
Step 4: Add a layer of aubergine slices over the sauce, then sprinkle half of the lentils and a pinch of the spices over the aubergines.
Step 5: Repeat the layers, finishing with a top layer of tomato sauce and a sprinkle of spices.
Step 6: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the aubergines are tender and the top is slightly browned.
Step 7: Let the bake cool for a few minutes before serving.

Tips & Variations

For extra flavor, add minced garlic or chopped onions to the tomato sauce before layering.
Use canned lentils for a quicker version, draining them well before layering.
Sprinkle grated cheese or a vegan alternative on top before the last 10 minutes of baking for a gratin-style finish.

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 for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, brown or green lentils work well because they hold their shape during cooking. Red lentils may become too soft and mushy for layering.

Is this dish suitable for vegans?

Absolutely. Simply omit any cheese toppings or substitute with vegan cheese to keep it fully plant-based.

Layered Aubergine & Lentil Bake Recipe

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★★★★★

4.8 from 107 reviews

This Layered Aubergine & Lentil Bake is a hearty and wholesome vegetarian dish featuring tender aubergine slices and protein-packed lentils layered with a rich and flavorful tomato sauce infused with aromatic spices. Baked to perfection, it offers a comforting, nutritious meal ideal for lunch or dinner.

Author: Stella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

Aubergine Layer

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

Lentil Layer

1 cup dried brown or green lentils, rinsed
2 1/2 cups water or vegetable broth

Tomato Sauce

2 cups tomato sauce (store-bought or homemade)
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano
Salt and black pepper, to taste
1 tbsp olive oil

Instructions

Prepare the lentils: In a saucepan, combine rinsed lentils and water or vegetable broth. Bring to a boil, reduce heat, and simmer for about 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid and set aside.
Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the dish.
Prepare aubergines: Slice the aubergines into rounds about 1/4 inch thick. You may choose to lightly salt and let them sit to remove bitterness, then pat dry.
Make tomato sauce: In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in tomato sauce, cumin, smoked paprika, oregano, salt, and pepper. Simmer for 5 minutes to combine flavors.
Layer the bake: In a baking dish, spread a thin layer of tomato sauce on the bottom. Layer half of the aubergine slices evenly over the sauce. Next, spread all the cooked lentils over the aubergine, followed by half of the remaining tomato sauce. Finish with the remaining aubergine slices and top with the last of the tomato sauce.
Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the aubergine is tender and the top is slightly caramelized.
Rest and serve: Allow the bake to rest for 5 minutes before serving to let flavors meld and the dish set.

Notes

For extra flavor, sprinkle some grated cheese or nutritional yeast on top before the final bake if not strictly vegan.
You can substitute lentils with other legumes like chickpeas or black beans if preferred.
If you want a richer tomato sauce, add a splash of red wine or balsamic vinegar while simmering.
To reduce baking time, pre-roast aubergine slices until slightly softened before layering.

Keywords: aubergine bake, lentil casserole, vegetarian dinner, baked aubergine, healthy layered bake