The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Aubergine & Lentil Bake with Roast Potato Salad
Here’s an easy, simple veggie bake. Gooey layers of aubergine, tomato-stewed lentils and a scrumptious golden almond crumb. On the side, a fresh spring onion and roast potato salad.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 4 tbsp ground almonds (Nuts)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 390g chopped tomatoes (tomatoes, tomato paste, salt, acidity regulator (citric acid))
- 2 aubergine
- 2 large potatoes
- 160g dried brown lentils (whole brown lentils (100%))
- 1 onion
- 4 garlic clove
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 3 spring onion
- 240g chestnut mushrooms
- 40g rocket
Nutritional Information
Calories: 476
Protein: 18g
Carbs: 56g
Fat: 21g
Aubergine & Lentil Bake with Roast Potato Salad
Here’s an easy, simple veggie bake. Gooey layers of aubergine, tomato-stewed lentils and a scrumptious golden almond crumb. On the side, a fresh spring onion and roast potato salad.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a large baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan, a measuring jug & a large ovenproof dish
Get the lentils on
- Add the lentils to the saucepan and boil for 20-25 mins, until cooked, then drain
Meanwhile, roast the veg
- Slice the aubergines lengthways into 1cm thick slices. Cut the potatoes into 2cm cubes
- Place both on the large lined baking tray, drizzle with 1 tbsp oil and season with salt
- Roast for 15-20 mins, until soft and golden brown
Build the dish
- Finely chop or crush the garlic. Roughly dice the onion. Thinly slice the mushrooms. Thinly slice the spring onions and set aside for later
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the mushrooms and onion and cook for 5-6 mins, until softened
- Add the garlic and cook for 1 min, then add the chopped tomatoes, Italian herbs, sundried tomato paste and 100ml water
- Stir and simmer for 3-5 mins. Add the cooked lentils and simmer for another 5 mins. Season with salt and pepper
Assemble the bake
- Pour half the lentil mixture into the large ovenproof dish, then top with a layer of roasted aubergines
- Repeat the process with the remaining lentil mixture and a second layer of roasted aubergines
- Sprinkle the almonds on top and drizzle with 2 tsp oil. Bake the aubergine bake and potatoes for a final 8-10 mins, until golden and cooked through
Last bits & plate up
- Combine the roasted potatoes, spring onion and rocket in the large bowl. Drizzle over the maple & mustard dressing, and toss to combine
- Serve the lentil bake alongside the roast potato salad
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