Layered Aubergine & Lentil Bake Recipe
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.
- 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
Find it online: https://cookcrisis.com/layered-aubergine-and-lentil-bake-recipe/
