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Layered aubergine & lentil bake

Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

  • Prep: 15 mins
    Cook: 45 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 359
  • Carbohydrates 34
  • Saturated Fat 6
  • Sugar 14
  • Protein 19
  • Fat 16
  • Fibre 10
  • Salt 0.4

Nutrition per serving

  • Calories 359
  • Carbohydrates 34
  • Saturated Fat 6
  • Sugar 14
  • Protein 19
  • Fat 16
  • Fibre 10
  • Salt 0.4

Ingredients

  • 2 aubergines, cut into ½ cm slices lengthways
  • 3 tbsp olive oil
  • 140g puy lentils
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 300g cooked butternut squash
  • 400g can chopped tomatoes
  • ½ small pack basil leaves
  • 125g ball of mozzarella, torn

Method

  1. Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.

  2. Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.

  3. Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

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