Lentil & Eggplant Bake
Description
This dish is an easy, healthy vegetarian dinner that is perfect for a weeknight meal. Added bonus - it's even tastier the next day! For a vegan option, you can replace the parmesan with breadcrumbs.
Best served with a dollop of greek yoghurt and a side of rice, bread or a green salad.
4 Servings
60 Minutes
Favourites
Ingredients
- 2 eggplants (thinly sliced)
- 100ml light soya sauce
- 1 tbsp chopped garlic
- 1 tbsp chopped chilli
- juice from 1/2 lemon
- 1 white onion (chopped)
- 2 tomatoes (chopped)
- 1 tsp paprika
- a handful of fresh parsley (finely chopped)
- 1 tin lentils (drained and rinsed)
- 100g tomato paste
- 40g shredded parmesan
Method
- 1Preheat your oven to 180 degrees celsius
- 2Spread your sliced eggplant onto a clean tea towel, salt and leave for a few minutes
- 3Meanwhile, combine your soya sauce, lemon juice, garlic and chilli in a mixing bowl
- 4Dab the moisture from the eggplant and place the eggplant in the mixing bowl with the soya mixture, ensure each piece of eggplant is thoroughly coated with the mixture and set aside
- 5In a large pan, heat your oil of choice to medium-high heat
- 6Once heated, add your chopped onions and cook for about 5 minutes
- 7Add your chopped tomatoes and cook for a further five minutes, stirring occasionally
- 8Add your paprika, parsley, lentils and tomato paste and cook for another 10 minutes
- 9Line a baking dish with oil or butter
- 10In your baking dish, place a layer of your sliced eggplant followed by a layer of the lentil mixture. Repeat until both the eggplant and lentil mixture has finished
- 11Pour the excess soya mixture over the final layer and bake in the oven for about 15 minutes
- 12Remove, sprinkle with parmesan and bake for a further 15 minutes
- 13Remove from oven, allow to cool for a few minutes and serve!
