Name: Layered aubergine & lentil bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 aubergines cut into 0.5cm 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

Ingredients

4 serv.

2 aubergines cut into 0.5cm 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

Instructions

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1 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.
2 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.
3 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.