Introducing this comforting Awesome Aubergine Bake! This dish is simple to prepare, packed with flavour, and both gluten free and vegan (optional cheese can be added). It’s an ideal option for a quick, healthy dinner with minimal ingredients and prep. Versatile and satisfying, it works perfectly as a main, a side, or even cold the next day in sandwiches and wraps.
Recipe Difficulty – Easy!
Table of Contents
- Why this recipe works
- Ingredients to make Awesome Aubergine Bake
- Substitutions
- Variations
- How to make Awesome Aubergine Bake
- Leftovers
- Recipe FAQs
- More Aubergine Recipes
- You might also like
- Rate it…
- Awesome Aubergine Bake Recipe
Why this recipe works
This Awesome Aubergine Bake is warming, comforting and nutritious, and it’s a recipe most of the family will enjoy. It relies on simple, affordable ingredients you can find in most supermarkets. Aubergine (eggplant) brings a tender texture and mild sweetness, while canned tomatoes and lentils provide a rich, satisfying sauce. The result is an easy, flavourful meal you’ll come back to again and again.
Ingredients to make Awesome Aubergine Bake
- Aubergine – the main ingredient; mild, tender and slightly sweet when cooked.
- Cooked lentils – provide plant-based protein, fibre and a satisfying texture.
- Chopped tomatoes – make the sauce base, adding acidity and moisture.
- Garlic – gives aromatic depth and savoury flavour.
- Cheese (optional) – use vegan or dairy cheese for a gratin topping.
- Onion – red or white onion works; adds sweetness and body.
- Ground coriander – floral and citrusy, it complements the sauce.
- Paprika – adds warmth and a gentle smokiness.
- Chilli flakes – optional, for mild heat; adjust to taste.
See the recipe card below for quantities and full details.
Substitutions
- Lentils – replace with minced meat if you prefer a non-vegetarian version.
- Onion – red or white onion both work well.
- Aubergine – courgette (zucchini) can be used as an alternative.
- Cheese – swap vegan cheese for regular cheddar if not dairy-free.
Variations
- Kid-friendly – this bake hides lots of veg in a familiar format. Get kids involved in assembling the layers to make it fun.
- Deluxe – for guests, top with extra grated cheese and chopped parsley. Serve with a crisp salad, roast or air-fried potatoes, or a slice of bread.
- Spicy – increase chilli flakes or add fresh chilli if you want more heat; reduce them for a milder dish.
How to make Awesome Aubergine Bake
Step 1: Preheat the oven to 200°C / 390°F. In a large saucepan over medium heat, warm 1 tbsp olive oil. Add 1 diced red onion, 3 crushed garlic cloves, 2 tsp ground coriander, 1 tsp paprika and a large pinch of chilli flakes. Fry for a couple of minutes until fragrant. Add drained lentils, two 400g tins of chopped tomatoes, and season with salt and pepper. Stir and simmer briefly to combine.
Step 2: Meanwhile, slice 2 aubergines into rounds about 1cm thick. Place the slices in a pot of hot water and boil for 5 minutes to soften them and reduce baking time.
Step 3: In a large baking dish, layer the softened aubergine slices and spoon over the lentil and tomato mixture. Build up layers until the dish is filled.
Step 4: Top with 100g grated cheese if using (vegan or dairy). Bake at 200°C / 390°F for 20 minutes until bubbling and browned on top.
Leftovers
This bake stores and reheats well. Keep leftovers in an airtight container in the fridge for up to 3 days. To freeze, cool completely and freeze in an airtight container for up to 2 months. Thaw fully before reheating in the oven until piping hot.
Recipe FAQs
No. Soaking isn’t necessary here—boiling the sliced aubergine for 5 minutes softens it and shortens the oven time.
No. The aubergine skin is edible. Simply rinse and slice without peeling.
Yes. This recipe is flexible—mushrooms, peppers or other vegetables work well if you want to use up produce from the fridge.
More Aubergine Recipes
- Aubergine Salad
- Aubergine Curry
- Roasted Aubergine
- Miso Aubergine
- Peanut Butter Aubergines
- Vegan Moussaka
- Vegetable Curry
- Mediterranean Vegetables
- Sausage Traybake
- Air Fryer Aubergine
- Aubergine Parmigiana
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Rate it…
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Awesome Aubergine Bake
Equipment
- Chopping board
- Knife
- Saucepan
- Large baking dish
Ingredients
- 2 aubergines, sliced
- 1 large red onion, diced
- 3 garlic cloves, crushed
- 2 tsp ground coriander
- 1 tsp paprika
- Large pinch chilli flakes (or 1/2 fresh chilli)
- 2 x 400g tins cooked lentils, drained and rinsed
- 2 x 400g tins chopped tomatoes
- 100g grated cheese (optional, I used vegan)
Instructions
- Preheat the oven to 200°C / 390°F. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion, crushed garlic, coriander, paprika and chilli flakes, frying for a couple of minutes.
- Add the drained lentils and chopped tomatoes, season with salt and pepper and stir to combine.
- Slice the aubergines about 1cm thick and boil the slices for 5 minutes to soften.
- Layer aubergine slices in a baking dish, spoon over the lentil-tomato mixture and continue building layers.
- Top with grated cheese if using and bake for 20 minutes until heated through and golden.
Notes
Step-by-step photos: The post includes photos to guide you through the process.
Storage: Refrigerate up to 3 days. Freeze up to 2 months; thaw before reheating.
Tips: Boiling the aubergine slices briefly helps them cook evenly in the bake. If using dry lentils, cook them first before adding to the sauce. Let the bake rest 5–10 minutes before serving for best flavour.
Nutrition
