Layered Aubergine and Lentil Bake Recipe

Introduction

This Layered Aubergine Lentil Bake is a hearty and flavorful vegetarian dish that’s perfect for a cozy dinner. Combining tender aubergines with protein-rich lentils and savory tomato sauce, it offers a satisfying meal packed with wholesome ingredients.

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

1. Step 1: Preheat your oven to 375°F (190°C). Cook the lentils in boiling water until tender, about 20-25 minutes, then drain.
2. Step 2: In a baking dish, start by spreading a thin layer of tomato sauce. Add a layer of aubergine slices, followed by a layer of cooked lentils. Sprinkle with cumin, smoked paprika, salt, and pepper.
3. Step 3: Repeat the layers until all ingredients are used, finishing with tomato sauce on top.
4. Step 4: Drizzle olive oil over the top and cover the dish with foil.
5. Step 5: Bake for 35-40 minutes, removing the foil for the last 10 minutes to allow the top to brown slightly.
6. Step 6: Let it cool for a few minutes before serving. Enjoy warm.

Tips & Variations

• For extra richness, add a layer of grated cheese or a drizzle of tahini before baking.
• Use canned lentils to save time, just be sure to drain and rinse them well.
• Experiment with spices like cinnamon or chili flakes for added depth of flavor.
• Serve with a fresh green salad or crusty bread to complete the meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or in the microwave. This dish can also be frozen for up to one month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils?

Yes, brown or green lentils work well because they hold their shape during cooking. Red lentils may become too soft and mushy for this bake.

Do I need to peel the aubergines?

Peeling is optional; the skin adds texture and nutrients, but if your aubergines are large or the skin is tough, peeling may improve the dish’s overall tenderness.

Layered Aubergine and Lentil Bake Recipe

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A hearty and wholesome Layered Aubergine Lentil Bake featuring tender aubergine slices, nutritious lentils, and a rich tomato sauce infused with aromatic spices. This baked dish combines Mediterranean flavors and protein-packed lentils for a comforting vegetarian meal perfect for any occasion.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Aubergine Layer

• 2 medium aubergines, sliced into 1/4-inch thick rounds

Lentil Layer

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

Tomato Sauce

• 2 cups tomato sauce (preferably homemade or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried oregano
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. Prepare the Lentils: In a medium saucepan, add the rinsed lentils and water or vegetable broth. Bring to a boil, then reduce to a simmer. Cook uncovered for about 20-25 minutes until lentils are tender but not mushy. Drain any excess liquid if needed.
2. Prepare the Aubergine: Preheat your oven to 375°F (190°C). While the lentils cook, slice the aubergines into rounds about 1/4-inch thick. You can lightly salt the slices and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
3. Make the Spiced Tomato Sauce: In a bowl, combine tomato sauce with ground cumin, smoked paprika, ground coriander, dried oregano, minced garlic, salt, and pepper. Mix well to integrate the flavors.
4. Layer the Bake: In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a layer of aubergine slices evenly over the sauce. Spoon half of the cooked lentils on top of the aubergine layer, then drizzle some tomato sauce over the lentils. Repeat layering with remaining aubergine slices, lentils, and top with the remaining tomato sauce.
5. Bake the Dish: Cover the baking dish with aluminum foil and bake in the preheated oven for 35-40 minutes until the aubergine is tender and flavors meld together. Remove foil during the last 10 minutes to allow the top to slightly brown.
6. Serve and Enjoy: Let the bake rest for 5 minutes before serving. This dish pairs beautifully with a fresh green salad or crusty bread.

Notes

• You can substitute red lentils but reduce the cooking time as they cook faster and can become mushy.
• For extra flavor, consider adding a sprinkle of grated cheese on top if not vegan.
• Salting the aubergine before cooking helps remove bitterness and excess moisture.
• This bake can be prepared in advance and reheated for easy meal prep.
• Use fresh herbs like parsley or basil for garnish to add freshness.

Keywords: aubergine bake, lentil bake, vegetarian casserole, baked aubergine dish, Mediterranean vegetarian recipe