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Ready, steady, cook! Posted On 16 September 2019

This vegetarian dish is perfect if you’re looking for low calories, but full on taste – and there’s minimal effort required too!

Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

 

 

 

Layered aubergine & lentil bake

Serves 4

Kcals per serving: 359

Suitable for vegetarians

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

  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.
  4. Enjoy!

This recipe, and more, can be found at www.bbcgoodfood.com/recipes/layered-aubergine-lentil-bake

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