Layered aubergine & lentil bake - Good Food Middle East
Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines
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Cooking tools:
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Spoon
Ingredients
- 2 aubergines, cut into ½ cm slices lengthways
- 3 tbsp olive oil
- 140g puy lentils
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 300g cooked butternut squash
- 400g can chopped tomatoes
- ½ small pack basil leaves
- 125g ball of mozzarella, torn
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