Name: Layered Aubergine & Lentil Bake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 large aubergines, sliced lengthwise; 1 cup red lentils, cooked; 1 onion, diced; 2 cloves of garlic, minced; 1 can (400g) diced tomatoes; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 cup grated mozzarella cheese

How To Make Layered Aubergine & Lentil Bake

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

2 large aubergines, sliced lengthwise
1 cup red lentils, cooked
1 onion, diced
2 cloves of garlic, minced
1 can (400g) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup grated mozzarella cheese

Instructions

Preheat the oven to 200°C (400°F). Place the aubergine slices on a baking sheet, brush with olive oil, and sprinkle with salt. Roast in the oven for 15 minutes, until golden brown. Set aside.
In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
Add the diced tomatoes, dried oregano, dried basil, paprika, salt, and black pepper to the pan. Stir well and let simmer for 10 minutes.
Take a baking dish and start layering the ingredients. Begin with a layer of aubergine slices, followed by a layer of lentils, and then a layer of the tomato sauce. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce on top.
Sprinkle the grated mozzarella cheese evenly over the top of the dish.
Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
Remove from the oven and let it cool slightly before serving.