Here at Mindful Chef we’re passionate about making healthy eating easier and we’ve decided to showcase some of our favourite healthy and delicious recipes each month to show the nation you can eat better without sacrificing on flavour. Read on to find out what this month’s recipe is, and what health benefits it can bring you.
This month’s Recipe of the Month is this delicious vegetable bake perfect for a warming Mediterranean kick on a chilly British day. This is one of our favourite aubergine recipes, ideal for a meat-free treat for everyone to enjoy.
Aubergine & Lentil Bake with Pesto Potatoes
This simple yet delicious healthy vegan recipe features a gooey vegetable bake with fibre-rich aubergine, tomato-stewed lentils, and a scrumptious golden almond crunch. Paired with pesto-covered new potatoes tossed with healthy spinach.
Full of flavour, health benefits, and free from stodgy carbs. What could be better?
- Cook time: 50 mins
- Allergens: Nuts
- Cuisine: Mediterranean
- Key ingredient: Filling protein-rich lentils
- Serves: 4
Nutritional Information
- Calories: 473kcal
- Protein: 14g
- Carbs: 41g
- Fat: 27g
This is one of those aubergine recipes that works for smaller servings and makes great leftovers for easy-to-solve after-work hunger! For more of our aubergine ideas, take a look at our other aubergine recipes you’ll be sure to love.
Recipe Health Points
Aubergines are a great source of fibre which helps to keep the gut healthy and moving properly. It’s also a source of vitamins and minerals. When cooked it has a deliciously creamy texture perfect for a heart-warming meal.
Lentils are a great way to promote heart health, lower cholesterol, and get a source of protein. We love using them to pack out a meal to make sure it’s tasty, filling, and nutritious.
Spinach is a source of inorganic nitrate which can help to lower risk of heart problems by reducing blood pressure and providing a source of potassium which is also good for heart function. Spinach is also rich in iron which can help with energy and blood health.
For more information about keeping your heart healthy, take a look at our Keeping A Healthy Heart blog for more tips.
Recipe Ingredients
Here’s what you’ll need to create this delicious masterpiece you’ll want to enjoy again and again. Notice we’re gluten-free, dairy-free, and stodge-free! It’s just good, easy to find ingredients and delicious flavours here.
- 6 tbsp ground almonds
- 4 garlic clove
- 2 tsp dried Italian herbs
- 480g lentils in water (drained)
- 240g chestnut mushrooms
- 1 red onion
- 400g passata
- 4 tbsp basil pesto
- 400g baby white potatoes
- 80g baby spinach
- 4 tbsp Belazu sundried tomato paste
- 2 aubergine (225g)
Cooking Instructions
This recipe is nice and simple. Soon you’ll have a new favourite recipe the whole family will enjoy! Here’s what you need to do to create this scrumptious dish you’ll never forget.
- Preheat the oven to 200C / fan 180C / gas mark 6. Finely chop the garlic. Dice the onion. Thinly slice the mushrooms. Drain the lentils and rinse.
- Thinly slice the aubergines into fairly thin rounds. Lay out the aubergine slices on a large baking tray and brush with 2 tbsp oil. Bake in the oven for 15-20 mins, until golden brown and cooked through.
- Meanwhile, in a separate pan, heat 1 tbsp oil on a medium heat. Cook the onion and garlic for 5 mins, then add the mushrooms and cook for a further 3 mins. Add the lentils, passata, sundried tomato paste, and dried herbs. Simmer gently for 10 mins. Season with sea salt and black pepper.
- In a medium ovenproof dish place a few spoonfuls of tomato sauce, followed by a layer or two of aubergine slices (depending on how many slices you have). Follow with a thin layer of pesto (use around half). Repeat twice more, but without the pesto. Sprinkle with the almonds. Place in the oven for 20 mins, until turning golden.
- While the bake is in the oven, cut the potatoes into quarters. Fill the saucepan with boiling water, sprinkle in a pinch of sea salt and add the potatoes. Boil for 15 mins, until softened. In the last minute of cooking, add the spinach, cooking until wilted. Drain the potatoes and spinach and place back in the empty saucepan; mix with the remaining pesto. Season with sea salt and black pepper.
- Serve the aubergine and lentil bake with the pesto potatoes. Eat and enjoy!
If you try this aubergine recipe, we’d love to hear from you! Tag us on Instagram or join our private Facebook community to show us your healthy creations.
More from Mindful Chef
Want more healthy recipes? We have over 1000 delicious, healthy recipes for you to choose from. Whether a lover of meat recipes, vegan recipes, or fish recipes, we have more than enough choice for you. Take a look and get cooking!
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