- Layered Aubergine & Lentil Bake.jpg (39.74 KiB) Viewed 483 times
Preparation time: 15 minutes
Cooking time: 45 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 aubergines, cut into ½cm slices lengthways
- 3 tbsp olive oil
- 140g puy lentils
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 300g cooked butternut squash
- 400g can chopped tomato
- ½ small pack basil leaves
- 125g ball of mozzarella, torn
Method
1. Heat oven to 220°C/200°C Fan/Gas Mark 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15 - 20 mins until tender, turning once. Cook the lentils following pack instructions.
2. Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10 - 15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
3. Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.
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