Layered Aubergine & Lentil Bake Recipe
Introduction
The Layered Aubergine & Lentil Bake is a comforting and wholesome dish perfect for a cozy dinner. Combining tender aubergines with hearty lentils and rich tomato sauce, it’s both flavorful and nutritious.
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
- Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
- Step 2: Cook the lentils in boiling water until tender, about 20-25 minutes, then drain.
- Step 3: In a pan, heat olive oil and sauté the garlic briefly, then mix in the tomato sauce and spices. Simmer for 5 minutes.
- Step 4: Begin layering the dish by spreading a thin layer of tomato sauce in the bottom of the baking dish, followed by a layer of aubergine slices, then lentils. Repeat layers until all ingredients are used, finishing with a tomato sauce layer on top.
- Step 5: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the aubergine is tender and top is slightly browned.
- Step 6: Let the bake rest for 10 minutes before serving.
Tips & Variations
- For extra flavor, sprinkle grated cheese or breadcrumbs on top before the final baking stage.
- Try adding chopped fresh herbs like basil or parsley for a fresh finish.
- Use canned lentils for a quicker preparation time.
- Swap aubergine with zucchini or mushrooms if preferred.
Storage
Store leftover bake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use red lentils instead of brown or green lentils?
Yes, red lentils cook faster and will work well, but they tend to become softer and may break down more, resulting in a different texture.
Is this dish suitable for freezing?
Absolutely. Let the bake cool completely, then portion and freeze in airtight containers for up to 2 months. Thaw in the refrigerator before reheating.
PrintLayered Aubergine & Lentil Bake Recipe
This Layered Aubergine & Lentil Bake is a hearty and nutritious vegetarian dish combining tender aubergine slices, protein-rich lentils, and a flavorful tomato sauce infused with aromatic spices. Perfect as a comforting main course, it offers a balanced blend of vegetables and legumes baked to perfection.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Aubergine Layer
- 2 medium aubergines, sliced into 1/4-inch thick rounds
Lentil Layer
- 1 cup dried brown or green lentils, rinsed
- 2 cups vegetable broth or water
Tomato Sauce
- 2 cups tomato sauce (canned or homemade)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Prepare the Lentils: Rinse 1 cup of lentils under cold water. In a medium saucepan, combine lentils with 2 cups of 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 the Aubergine: Preheat your oven to 375°F (190°C). Slice the aubergines into approximately 1/4-inch thick rounds. Lightly brush or spray both sides with olive oil and season with salt. You can optionally roast the aubergine slices on a baking sheet for about 10 minutes to soften slightly before layering.
- Make the Tomato Sauce: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute. Stir in ground cumin, smoked paprika, dried oregano, salt, and pepper. Pour in the tomato sauce and simmer for 10 minutes to develop flavors, stirring occasionally.
- Assemble 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, followed by all the cooked lentils spread in an even layer. Pour half of the remaining tomato sauce over the lentils. Add the rest of the aubergine slices on top and finish with the remaining tomato sauce.
- Bake Until Tender: Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is slightly browned and bubbly. Allow to cool for 5 minutes before serving.
Notes
- For added flavor, sprinkle grated Parmesan or vegan cheese between the layers before baking.
- You can substitute aubergine with zucchini or a mix of both for variation.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This dish pairs well with a fresh green salad or crusty bread.
Keywords: aubergine bake, lentil casserole, vegetarian bake, Mediterranean vegetarian recipes, healthy baked dishes
