Introduction

This Layered Aubergine Lentil Bake is a hearty, flavorful dish perfect for vegetarians and anyone looking for a nutritious meal. Combining tender aubergine with protein-rich lentils and a rich tomato sauce, it’s both comforting 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 20-25 minutes, then drain and set aside.
Step 2: Lightly brush the aubergine slices with olive oil, season with salt and pepper, and roast them on a baking sheet for 10 minutes to soften.
Step 3: In a baking dish, start layering: spread a thin layer of tomato sauce, then add a layer of aubergine slices, followed by a layer of lentils sprinkled with cumin and smoked paprika.
Step 4: Repeat the layers until all ingredients are used, finishing with a generous topping of tomato sauce.
Step 5: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes to let the top brown slightly.
Step 6: Let the bake cool for a few minutes before serving to help it set for easier slicing.

Tips & Variations

For extra flavor, sauté some garlic and onions to add to the lentil layer before assembling.
Try adding fresh herbs like thyme or basil between layers for added aroma.
You can substitute brown lentils with red lentils for a softer texture.
Serve with a dollop of yogurt or a sprinkle of grated cheese if not vegan.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used to save time. Use about 1 1/2 cups of drained canned lentils and reduce the cooking time accordingly, as they are already cooked.

How do I prevent the aubergine from becoming soggy?

Roasting the aubergine slices before assembling helps remove excess moisture and keeps the bake from becoming watery. Salting the aubergine and letting it sit for 15 minutes before roasting can also help draw out moisture.

Layered Aubergine & Lentil Bake Recipe

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4.8 from 51 reviews

A hearty and flavorful Layered Aubergine Lentil Bake combining tender aubergine, protein-rich lentils, and a rich tomato sauce seasoned with aromatic spices. Baked to perfection, this dish makes a wholesome vegetarian meal perfect for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 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 rounds

Lentil Layer

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

Tomato Sauce

2 cups tomato sauce (canned or homemade)
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

Instructions

Prepare the lentils: Rinse the lentils under cold water. In a pot, combine lentils with water or vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes or until lentils are tender but not mushy. Drain any excess liquid and set aside.
Prepare the tomato sauce: In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant. Add the tomato sauce, cumin, smoked paprika, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally to blend the flavors.
Prepare the aubergine slices: Preheat the oven to 375°F (190°C). Lightly brush aubergine slices with olive oil and season with salt and pepper. Optionally, grill or roast the slices for 10 minutes to reduce moisture and enhance flavor before assembling.
Assemble the bake: In a baking dish, spread a thin layer of the tomato sauce. Arrange a layer of aubergine slices over the sauce. Spoon a layer of cooked lentils on top of the aubergine, followed by another layer of tomato sauce. Repeat layers until all ingredients are used, finishing with a top layer of tomato sauce.
Bake the dish: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes or until the aubergine is tender and the flavors have melded together. Remove foil during the last 10 minutes to allow the top to brown slightly.
Serve: Allow the bake to cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil if desired. Serve warm as a main course or side dish.

Notes

For a creamier texture, layer in some ricotta or a vegan alternative between layers.
This dish can be prepared ahead and reheated; flavors develop more after resting overnight.
Use canned lentils to reduce preparation time.
Aubergines can absorb a lot of oil; grilling or roasting them beforehand helps reduce excess moisture and oil absorption.
Spice levels can be adjusted according to taste; add chili flakes for some heat.

Keywords: Layered Aubergine Lentil Bake, Vegetarian Bake, Lentil Casserole, Aubergine Recipe, Healthy Vegetarian Dinner, Baked Aubergine Lentils