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Monday, 2 September 2019

The Big Glut - September

Layered aubergine and lentil bake


Simple, healthy, low calorie vegetarian bake from BBC Good Food

Ingredients

  • 2 aubergines, cut into ½ cm 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.

Recipe courtesy BBC Good Food











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