Aubergine Lentil Layer Bake

Aubergine Lentil Layer Bake layers tender aubergine with spiced lentils and mozzarella. It’s a hearty vegetarian dinner with plenty of savoury flavour.

This Aubergine Lentil Layer Bake started with one aubergine and half a cup of lentils. Add warming spices and melted mozzarella, and dinner takes an entirely different turn.

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Aubergine, spiced lentils and bubbling mozzarella. This meatless bake brings plenty to the dinner table. Would you serve it with salad or eat it straight from the dish?

Why You Will Love and Enjoy Aubergine Lentil Layer Bake

• This is one of those dinners where simple ingredients come together and somehow taste like you put in much more effort. The spiced lentils, tender aubergine and melted mozzarella make every layer worth digging into.
• It’s hearty: Lentils give this meatless bake plenty of substance.
• It’s full of flavour: Ginger, garlic, chili, cumin, coriander and turmeric bring the lentils to life.
• It’s wonderfully cheesy: Mozzarella melts between the layers and bubbles beautifully on top.
• It’s flexible: Serve it alone, add a salad, or make it part of a bigger dinner.

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Additional Information

• What type of lentils work best? Brown or green lentils are ideal because they stay reasonably firm after cooking. Red lentils can be used, but they break down more quickly and create a softer filling.
• How do I know when the lentils are ready? They should be tender but not mushy. Start checking after about 20 minutes and add a little more water if they need additional cooking time.
• How thick should the lentil mixture be? It should be thick and spoonable, with very little loose liquid. A watery filling can make the finished bake difficult to layer and serve.
• Do I need to fully cook the aubergine before baking? No. Sear the aubergine until it’s softened and browned on both sides. It will continue cooking and become tender in the oven.
• Why should the aubergine be sliced medium thick? Very thin slices can become overly soft during baking. Medium-thick slices hold their shape better while still becoming tender.
• Can I leave the aubergine skin on? Yes. The skin is completely edible. Leaving it on can help the slices retain their shape.
• Can I use canned lentils? Yes. Drain and rinse about 1 1/2 cups cooked lentils and add them after the onion and spices have cooked. Use much less water and simmer until the sauce thickens.
• Can I make this ahead? Yes. Assemble the bake, cover it and refrigerate for up to 24 hours before baking. If baking directly from the refrigerator, allow a few extra minutes for it to heat through.
• Can I freeze leftovers? Yes. Cool the cooked bake completely, then portion and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat until piping hot.
• How long will leftovers keep? Keep leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or reheat the whole dish at 350⁰F (180⁰C) until heated through.
• What can I substitute? Brown lentils can replace green lentils, bell pepper can replace green pepper, cilantro can replace dhania, and cumin can replace jeera. Monterey Jack, cheddar or a mozzarella and cheddar blend can replace mozzarella.
• Can I make it less spicy? Yes. Remove the seeds and membrane from the green chili or use less chili. The ginger, garlic, cumin, coriander and turmeric will still give the lentils plenty of flavour.
• Can I make it more substantial? For a fuller meal, serve it with a crisp salad, steamed vegetables or warm bread. You can also increase the amount of lentils slightly, but keep the filling thick enough to layer.

Aubergine Lentil Layer Bake gives tender aubergine a starring role alongside warmly spiced lentils and bubbling mozzarella. The browned aubergine adds richness, while the lentil filling makes the dish hearty enough for dinner, with a fresh salad completing the plate beautifully.