Cheesy aubergine and lentil bake
Serves: 4
Prep time: 20 minsTotal time: 
Photograph by Stuart West
Cheesy aubergine and lentil bake
Smoky harissa paste is a great shortcut to flavour in this layered veggie bake. Heat levels differ between brands, so tweak the quantity to taste if necessary.
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (serving)
Calories
530Kcal
Fat
28gr
Saturates
13gr
Carbs
37gr
Sugars
14gr
Fibre
12gr
Protein
29gr
Salt
1.1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 aubergines
- 3 tbsp olive oil
- 1 red onion, chopped
- 3 garlic cloves, crushed
- ½ x 90g jar Inspired to Cook harissa paste
- 2 x 400g tins green lentils, rinsed and drained
- 500g carton passata
- 2 tsp sugar (any kind)
- 180g grated cheddar and mozzarella mix
- handful of basil leaves, to serve
Step by step
-
Preheat the oven to 240°C, fan 220°C, gas 9. Cut the aubergines into 1.5cm-thick rounds. Arrange on lined baking trays, brush on both sides with 2 tablespoons of the oil and season well. Roast for 25-30 minutes, turning the slices halfway, until golden and tender.
- Meanwhile, heat the remaining 1 tablespoon of oil in a large sauté or frying pan. Cook the onion over a low heat for 8-10 minutes until soft. Add the garlic and harissa paste and cook for a further 2-3 minutes, stirring. Stir in the lentils and passata with seasoning. Bring up to a simmer and cook for 15 minutes until thickened. Stir in the sugar.
- Take a medium baking dish (approx. 25cm x 18cm x 6cm) and spread one-third of the lentil mixture across the base. Top with one-third of the aubergine slices and one-third of the grated cheese. Repeat the layers twice more. Bake for 8-10 minutes until melted and golden. Stand for a few minutes, then scatter with the basil to serve.
