Light supper recipe for 4 people, takes only 45 mins; recipe has aubergine, olive oil, puy lentils, onion, garlic clove, butternut squash, chopped tomato, basil leaf and mozzarella.
Layered aubergine & lentil bake
Course: Light supper
Servings
4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 3 garlic cloves, finely chopped
- Basil Leaf: 1/2 small pack basil leaves
- Olive Oil: 3 tbsp olive oil
- Onion: 2 onions, finely chopped
- Chopped Tomato: 400g can chopped tomato
- Aubergine: 2 aubergines, cut into 1/2 cm slices lengthways
- Puy Lentils: 140g Puy lentils
- Butternut Squash: 300g cooked butternut squash
- Mozzarella: 125g ball of mozzarella, torn
Directions
- Heat oven to 220C/200C fan/gas 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.
- 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 1/2 can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
- 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.
