Mediterranean Lentil And Aubergine Bake Recipe

About this recipe

A hearty and flavorful bake combining tender lentils with roasted aubergine and tomatoes, perfect for a satisfying dinner.

Ingredients

• - Oregano 100g
• 1 Kg Green Lentils, 1Kg
• 250 G Long Aubergine/Brinjal - 250g
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• 500 G Fresh Vine Tomato 500g
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat your oven to 190°C and grease a baking dish lightly with olive oil.
2. 2. Wash and slice the aubergine into thin rounds, arranging them evenly in the baking dish.
3. 3. Cook the green lentils in boiling water for 15 minutes until tender but not mushy.
4. 4. Blend fresh tomatoes into a smooth puree using a food processor or blender.
5. 5. In a bowl, mix the cooked lentils with tomato puree, coconut milk, oregano, salt, and pepper.
6. 6. Pour the lentil mixture evenly over the aubergine slices in the baking dish.
7. 7. Drizzle olive oil on top and smooth out the surface with a spoon for even cooking.
8. 8. Bake in the preheated oven for 25 minutes until the aubergine is tender and the top is lightly golden.
9. 9. Allow the bake to cool for 5 minutes before serving for the flavors to settle.