Layered eggplant & lentil bake

Layered eggplant & lentil bake. Finely chopped, Finely chopped, Chopped.

Good Food team

15 + 45 min · 4

Ingredients

• 9 g Finely chopped
• 200 g Finely chopped
• 400 g Chopped
• 300 g You can use butternut squash
• 400 g Cut into 0.5cm slices lengthways
• 140 g Puy lentils
• 125 g Low-moisture part-skim mozzarella
• 30 g Olive oil
• 50 g Fresh basil

Preparation

1. Heat oven to 220° C / gas 7.
2. Brush the aubergine slices on both sides with 20 g of olive oil and spread over baking sheets. Season and bake for 15–20 minutes, turning once, until tender. Meanwhile, drain and rinse the canned lentils; they are already cooked. Reserve the remaining 10 g of oil for the sauce.
3. Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft.
4. Add the squash, tomatoes and half a can of water. Simmer for 10–15 minutes, until the sauce thickens. Stir in the lentils and basil and season to taste.
5. Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine.
6. Scatter with mozzarella and bake for a further 15 minutes until the cheese is golden and bubbling.