Big Batch Aubergine Bake

Vegan
Big Batch Aubergine Bake
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Prep: 10 mins Cooks: 45 mins

Ingredients (Serves 6)

Metric
Imperial

  • 1 auberginecut into 2cm rounds
  • 1 courgette cut into 2cm rounds
  • 1 red onionsliced
  • 350 g white mushroomsliced
  • 4 garlic clovessliced
  • 250 g green lentils (cooked)or brown lentils
  • 3 tsp oregano
  • 2 tbsp tamari
  • 1 tbsp red wine vinegar
  • 1 tsp red chilli flakes
  • 1 tsp cinnamon (ground)
  • 500 ml passata
  • 50 g parmesan cheesegrated (or plant based alternative)
DinnerLunch

Prep: 10 mins Cooks: 45 mins

Ingredients (Serves 6)

Metric
Imperial

  • 1 auberginecut into 2cm rounds
  • 1 courgette cut into 2cm rounds
  • 1 red onionsliced
  • 350 g white mushroomsliced
  • 4 garlic clovessliced
  • 250 g green lentils (cooked)or brown lentils
  • 3 tsp oregano
  • 2 tbsp tamari
  • 1 tbsp red wine vinegar
  • 1 tsp red chilli flakes
  • 1 tsp cinnamon (ground)
  • 500 ml passata
  • 50 g parmesan cheesegrated (or plant based alternative)

Preheat oven to 180C fan assisted

In a large pan dry fry the aubergine and courgette slices in batches and add oil after about 2 minutes of cooking on each side to get some colour and to slightly crisp them up

Remove the slices and put them on a plate to one side

Add the onion and garlic to the same pan with olive oil and saute for 5 minutes

Add the spices, vinegar, tamari, seasoning and saute for another minute before adding the mushrooms

Allow to cook down for 10 minutes, before adding the lentils

To a baking tray layer the courgette and aubergine slices, mushroom and lentil mixture, grated cheese and passata until everything is used up

Bake in the oven for 45 minutes and serve

Notes

Cooks tip: Dried sage and nutmeg will also work well in the spice mix

Storage: Can be refrigerated for 3 days and frozen for up to a month

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