Roasted aubergine, lentils and a concentrated tomato sauce make a filling, entirely plant-based bake. It uses late-summer aubergines and tomatoes, while the lentils give the layers enough body to serve as a main meal.
Ingredients
- 2 large, about 700g, sliced lengthways into 1cm strips Aubergines
- 3 tbsp, divided Olive oil
- 1 large, finely diced Onion
- 3 cloves, finely chopped Garlic
- 1 x 400g tin Chopped tomatoes
- 1 tbsp Tomato purée
- 1 x 400g tin, drained and rinsed (about 240g drained) Cooked green or brown lentils
- 1 tsp Dried oregano
- 100ml Vegan vegetable stock
- 40g, check they are vegan Breadcrumbs
- 1 tbsp, for the breadcrumb topping Cold water
- 10g, chopped Flat-leaf parsley
- 3/4 tsp, divided Fine salt
- 1/4 tsp Black pepper
Equipment
Two baking trays · Large saucepan · Medium ovenproof baking dish · Wooden spoon
Method
- Heat the oven to 220°C / 200°C fan. Brush both sides of the aubergine slices with 2 tbsp oil, season with half the salt and arrange in a single layer on two baking trays. Roast for 20–25 minutes, turning once, until soft and browned at the edges. Work in batches if the trays are crowded.
- While the aubergine roasts, heat the remaining oil in a saucepan over medium heat. Add the onion and cook for 6–8 minutes until soft. Stir in the garlic and tomato purée for 1 minute.
- Add the tinned tomatoes, lentils, oregano, stock, remaining salt and black pepper. Bring to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until thick enough that a spoon drawn across the pan leaves a trail for a moment. Stir in half the parsley.
- Lower the oven to 200°C / 180°C fan. In a medium baking dish, layer half the aubergine, all the lentil sauce and the remaining aubergine. Mix the breadcrumbs with 1 tbsp water and scatter evenly over the top; this helps them brown without drying out.
- Bake for 20–25 minutes until bubbling at the edges and golden on top. Rest for 10 minutes so the layers settle, then scatter with the remaining parsley and serve.
Allotment tip
Roast aubergine in a single layer and reduce the tomato sauce before assembling. Those two steps prevent a watery bake without needing to salt and drain the aubergines.
Cooking tips
The sauce should be thick before baking because aubergine releases moisture as it cooks. Let the dish rest before cutting for neater portions.
Common mistakes to avoid
Overlapping aubergine slices on a crowded tray makes them steam. A thin, watery sauce can leave liquid at the bottom; simmer it down until spoon-coating before layering.
Serving suggestions
Serve with a crisp green salad, steamed greens or crusty bread. A squeeze of lemon at the table lifts the rich tomato flavour.
Seasonal allotment note
Aubergines crop best in a warm greenhouse or polytunnel in most UK regions. Pick fruits while glossy and firm; this bake is a useful way to use several together in late summer.
Ingredient swaps
Use cooked puy lentils or drained tinned brown lentils. Fresh oregano can replace dried (use 1 tbsp chopped). For a gluten-free topping use certified gluten-free breadcrumbs.
Allergens: Gluten (breadcrumbs, unless gluten-free)
Storing leftovers
Cool promptly, refrigerate within 2 hours and eat within 48 hours, or freeze individual portions. Defrost in the fridge and reheat once until steaming hot throughout; the breadcrumb topping softens after storage.