Layered Aubergine and Lentil Bake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
