Sundried Tomato Aubergine Bake with Lentils, Green Pesto & Green Bean Salad

Serving size

1 person 2 people 4 people

Ingredients

240g green beans
4 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
2 tbsp green pesto

(Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
2 onion
80g mixed salad leaves
1 unwaxed lemon (use half)
1 handful of fresh flat-leaf parsley
506 x bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
3 aubergine
3 garlic clove
400g passata

(tomatoes, salt, citric acid)
30g yellow pea crumb

(yellow pea whole grain flour (100%))

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	61Kcal	443Kcal
	254kJ	1852kJ
Fat	2.8g	20g
of which saturates	0.3g	2.4g
Carbohydrates	6g	43g
of which sugars	2.3g	17g
Protein	2.4g	18g
Salt	0.35g	2.5g
Fibre	3.1g	23g

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Vegan 2/3 daily fibre 5 of 5 a day Low sat fat

Sundried Tomato Aubergine Bake with Lentils, Green Pesto & Green Bean Salad

Prep time: 25 mins

Total time: 40 mins

Cuisine: Italian

Food group: Vegan

Layers of gooey aubergine join fresh pesto and a rich tomato and lentil sauce in this hearty bake. Sundried tomato paste adds richness. A crispy pea crumb brings a moreish crunch. Green bean & lemon salad on the side for a hit of freshness.

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Pull out a large frying pan, a medium ovenproof dish, a medium bowl, a measuring jug & a sieve

Get the aubergines in the oven

Thinly slice the aubergines into 1/2cm thick rounds
Place onto the lined baking tray and toss with 1 tbsp olive oil and a pinch of salt and pepper
Roast for 20-22 mins, turning halfway, until soft

Do the prep

Meanwhile, finely dice the onions. Finely chop or crush the garlic. Trim the green beans. Finely chop the parsley
Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the onion and cook for 5 mins, until softening. Season with salt and pepper
Add the garlic and sundried tomato paste and cook for a further 1 min, then stir in the passata and 100ml water and bring to a simmer

Simmer the sauce & layer the dish

Drain and rinse the lentils, then add to the pan and simmer for 4-5 mins, until reduced. Stir in half the parsley and season with salt and pepper
When ready, spread one-third of the tomato lentil sauce on the bottom of the medium ovenproof dish. Layer one-third of the aubergine over the sauce. Repeat two more times to create layers
Spread the pesto on top, then sprinkle over the pea crumb and drizzle with 1 tsp olive oil. Bake for 8-10 mins, until golden and bubbling

Time for green beans

Rinse and dry the frying pan, then reheat with 1 tsp olive oil on medium-high heat. Once hot, add the green beans and season with salt and pepper. Cook for 3-4 mins, until charred, then add a splash of water and steam for 2-3 mins, until tender
Add the green beans to the medium bowl with the juice from half the lemon, the remaining parsley and 1 tsp olive oil

Toss & plate up

When everything's ready, add the salad leaves to the green bean bowl and toss to combine
Serve the aubergine bake onto plates, with the salad alongside