Layered Aubergine & Lentil Bake Recipe
Introduction
This Layered Aubergine & Lentil Bake is a hearty and flavorful vegetarian dish perfect for any season. Combining tender aubergine with protein-rich lentils and a rich tomato sauce, it’s both nutritious and comforting.
Ingredients
- 2 medium aubergines, sliced
- 1 cup dried lentils, rinsed and drained
- 2 cups tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Lightly brush the aubergine slices with olive oil and roast them for 15 minutes until they begin to soften.
- Step 2: While the aubergine is roasting, cook the lentils in boiling water until tender but not mushy, about 20-25 minutes. Drain and set aside.
- Step 3: In a bowl, mix the cooked lentils with tomato sauce, ground cumin, smoked paprika, salt, and pepper.
- Step 4: In a baking dish, layer half of the roasted aubergine slices, then spread the lentil and tomato mixture over them. Top with the remaining aubergine slices.
- 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 rest for 10 minutes before serving. This helps the layers to set and the flavors to meld.
Tips & Variations
- For a creamier texture, add a layer of béchamel or a sprinkle of grated cheese before baking.
- Use red lentils for a faster cooking time, but reduce boiling time to avoid mushiness.
- Add chopped garlic or fresh herbs like thyme or rosemary to the tomato sauce for extra flavor.
- Roasting the aubergine first prevents it from becoming soggy and intensifies its flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This bake also freezes well; thaw overnight in the refrigerator 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. Just rinse and drain them well, and reduce or omit additional cooking to avoid mushiness.
Is this dish suitable for vegans?
Absolutely. To keep it vegan, avoid adding cheese or use a plant-based alternative for any creamy topping.
PrintLayered Aubergine & Lentil Bake Recipe
This Layered Aubergine & Lentil Bake is a hearty and flavorful vegetarian dish featuring tender slices of aubergine and protein-rich lentils, combined with a savory tomato sauce and aromatic spices. Baked to perfection, it makes a comforting and nutritious 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
Vegetables
- 2 medium aubergines, sliced into 1/4 inch thick rounds
Legumes
- 1 cup dried brown or green lentils, rinsed and drained
Tomato Sauce
- 2 cups tomato sauce (preferably homemade or store-bought marinara)
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Instructions
- Prepare the lentils: In a medium saucepan, combine the rinsed lentils with 2 cups of water, bring to a boil, then reduce heat and simmer until lentils are tender but not mushy, about 20-25 minutes. Drain any excess water and set aside.
- Cook the aubergines: Preheat the oven to 375°F (190°C). In a skillet, heat 1 tablespoon olive oil over medium heat and sauté the aubergine slices for about 3 minutes on each side until lightly browned. This step helps develop flavor and prevent sogginess after baking.
- Prepare the spiced tomato sauce: In a saucepan over medium heat, warm the remaining olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the tomato sauce along with cumin, smoked paprika, cinnamon, oregano, salt, and pepper. Let the sauce simmer gently for 5 minutes to meld the flavors.
- Assemble the bake: In a baking dish, spread a thin layer of the spiced tomato sauce. Layer half of the sautéed aubergine slices over the sauce. Top the aubergines evenly with the cooked lentils, then spread half of the remaining tomato sauce over the lentils. Repeat with the remaining aubergine slices and sauce to create distinct layers.
- Bake the dish: Cover the baking dish loosely with foil and bake in the preheated oven for 30-35 minutes, or until the aubergines are tender and the flavors have melded together. Remove the foil during the last 10 minutes of baking to allow the top to lightly brown.
- Rest and serve: Let the bake rest for 5 minutes after removing from the oven before serving. This helps the layers set and enhances the flavors. Serve warm as a main dish or side.
Notes
- For extra flavor, sprinkle some grated Parmesan or crumbled feta cheese on top before baking (optional, omit for vegan).
- You can substitute red lentils if preferred, but cooking time may be shorter and texture softer.
- Serve with a side of crusty bread or a fresh green salad for a complete meal.
- To make it gluten-free, ensure tomato sauce contains no gluten additives.
- If you want a vegan version, omit cheese toppings and ensure tomato sauce is free of animal products.
Keywords: aubergine bake, lentil casserole, vegetarian bake, layered aubergine, healthy vegetarian dinner, Mediterranean vegetarian recipe
