Eggplant & Lentil Bake

Ingredients

Makes 4

Eggplant layer

2Eggplant

4 tbspExtra-virgin olive oil

1 tspSalt

Lentil sauce

400 gTinned tomatoes

150 gLentils

1Small brown onion

3 clovesGarlic

2 tbspExtra-virgin olive oil

2 tspDried oregano

1 tspGround cumin

300 mlVegetable stock

1 tspPaprika

½ tspChilli / cayenne(Optional)

1 tbspBone broth concentrate(Optional)

Top & bake

200 gFull-fat Greek yoghurt

1Egg

50 gParmesan

Steps

Eggplant layer

Heat the oven to 200°C. Slice the eggplant into 1 cm thick rounds.
Brush with olive oil, season, and roast until soft and golden. Flip the slices halfway through to ensure an even caramelisation.

Lentil sauce

Finely dice the onion and garlic.
Heat the olive oil in a medium pot over low-medium heat. Once heated, sauté the onions first for 4 minutes until translucent. Add the garlic for the final minute.
Add the lentils, spices, tomatoes, stock and bone broth, if using. Add salt to taste if needed. Simmer with the lid on for the first 15 minutes, then uncovered for the remaining 10 minutes or until the lentils are tender and the sauce has thickened.

Top & bake

Let the Greek yoghurt sit at room temperature for a few minutes before whisking with the egg.
Whisk the yoghurt, egg and half the grated parmesan together.
Layer the eggplant and lentil sauce in a baking dish, pour over the yoghurt topping and scatter the remaining parmesan.
Bake until the top is set and golden.
Rest before slicing. Garnish with fresh parsley or mint for a pop of freshness.

Recommendations

For a rich, creamy texture and a hint of sweetness, add slices of soft, caramelised pumpkin. Roast the pumpkin at the same time as the eggplants.

Storage

Fridge up to 4 days. Freezes well.

Reheating

Reheat at 180°C for 15 minutes, or microwave individual portions.

Eggplant & Lentil Bake

Ingredients

Eggplant layer

Lentil sauce

Top & bake

Steps

Eggplant layer

Lentil sauce

Top & bake

Recommendations

Storage

Reheating

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