Layered 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
Scale
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
