Layered 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
Scale
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
Find it online: https://famdishes.com/layered-aubergine-and-lentil-bake-recipe/
