Cheesy aubergine and lentil bake
Prep time: 20 minsTotal time: 
Cheesy aubergine and lentil bake
Prep time: 20 minsTotal time: 
Abigail Spooner
Abigail Spooner
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
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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.
TipMeanwhile, 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.
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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.
