Layered aubergine & lentil bake

30-60 minutes 4 servings 400 kcal or less fibre folate gratin healthy recipes iron mains over an hour puy lentils traybake vegetarian

N/A

Source

Ingredients

2 aubergines , cut into 0.5cm slices lengthways

3 tbsp olive oil

140g puy lentils

2 onions , finely chopped

3 garlic cloves , finely chopped

300g cooked butternut squash

400g can chopped tomato

½ small pack basil leaves

125g ball of mozzarella , torn

Method

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 ½ 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.