Oven dinners
Eggplant Tomato Lentil Bake
Eggplant Tomato Lentil Bake with small eggplants, olive oil, salt.
Make this recipe
Eggplant Tomato Lentil Bake
- Servings
- 4
- Prep
- ~20 min
- Cook
- ~45 min
- Rest / chill
- ~0 min
- Total
- ~65 min
Timings are estimates. Optional preparation may take longer. Ingredient checkboxes are temporary and reset when you leave the page.
Ingredients
Method
- Heat oven to 200°C/400°F. Toss eggplant with oil and half the salt on a tray. Roast for 25 minutes, turning once.
- Combine lentils, tomatoes, oregano and remaining salt in a baking dish. Fold in eggplant and top with mozzarella.
- Bake for 20 minutes until bubbling and the center reaches 74°C/165°F. Rest for 5 minutes.
A little note
Serve with bread to scoop up the sauce.
Cooking tips
- Roast eggplant until the flesh softens before combining it with the lentils.
- Let the finished bake rest so the sauce settles; verify the center temperature rather than relying on bubbling edges.
Follow package instructions and safe internal-temperature guidance. Recipe ideas for your kitchen; timings are estimates. Read our editorial approach.