Aubergine Lentil Bake
Try this delicious and hearty dish of aubergines, lentils and butternut squash and you may never make a parmigiana again.
Ingredients 2 aubergine (eggplant), cut into thin slices lengthways 3 tbsp olive oil 1 cup dry lentils 2 onions, finely chopped 3 garlic cloves, finely chopped 2 cups cooked butternut squash 15 oz can diced tomatoes 1/2 cup basil leaves 5 oz ball of mozzarella, torn 1/2 tspn salt 1/2 tspn black pepper
Heat oven to 425F. 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 package instructions.
Heat the remaining oil in a large frying pan. Add the onions and garlic and cook until soft. Stir in the squash and the tomatoes, then 1/2 can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil, salt and pepper.
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 adapted from BBC Good Food