Big Batch Aubergine Bake

Serves 6

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  • 1x Aubergine, sliced into 2cm thick slices
  • 1x Courgette, sliced into 2cm thick slices
  • 1 Red onion, sliced
  • 350g Mushrooms, sliced
  • 4 Cloves garlic, sliced
  • 250g Brown lentils, pre-cooked
  • 3 tsp Oregano
  • 2 tbsp Tamari
  • 1 tbsp Red wine vinegar
  • 1 tsp Chilli flakes
  • 1 tsp Ground cinnamon
  • Salt and pepper to taste
  • 500mls Passata
  • 50g Parmesan cheese, grated ( or free from alternative)

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


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

View Big Batch Aubergine Bake

Prep time: 10 minutes

Cook time: 45 minutes

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Dinner, Lunch, Dairy Free, Vegan, Vegetarian

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