Sundried Tomato Aubergine Bake with Red Pesto, Tomato & Rocket Salad

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lemon
1 handful of fresh flat-leaf parsley
160g green beans
506 x bijoux verts lentils in salted water

(Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
2 aubergine
2 onion
4 garlic clove
400g passata

(tomatoes, salt, citric acid)
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
4 tbsp red pesto

(Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
80g rocket
30g yellow pea crumb

(yellow pea whole grain flour (100%))

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	64Kcal	401Kcal
	269kJ	1679kJ
Fat	2.8g	17g
of which saturates	0.3g	2.1g
Carbohydrates	7g	41g
of which sugars	2.3g	15g
Protein	2.6g	16g
Salt	0.36g	2.2g
Fibre	3.3g	20g

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Vegan 1/3 daily fibre 5 of 5 a day Low sat fat

Sundried Tomato Aubergine Bake with Red Pesto, Tomato & Rocket Salad

Prep time: 20 mins

Total time: 40 mins

Cuisine: Italian

Food group: Vegan

Layers of gooey aubergine join fresh pesto (both gren and red!) and a rich tomato sauce in this hearty bake. Sundried tomato paste adds richness. A ground almond crumb brings a moreish crunch. Rocket and tomato 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 sieve, a measuring jug, a medium bowl, a medium saucepan & a medium ovenproof dish

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 oil and a pinch of salt and pepper
Roast for 20-25 mins, turning halfway

Start the salad

Meanwhile, halve the tomatoes
Add the tomatoes, half the green pesto and 1 tbsp oil to the medium bowl, then season with a pinch of salt and pepper. Toss to coat, then set aside

Simmer the sauce

Finely dice the onions. Finely chop or crush the garlic. Rinse the spinach
Heat the medium saucepan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 5-6 mins, until softened. Season with salt and pepper. Add the garlic and smoked paprika and cook for another 1 min
Stir in the passata, sundried tomato paste, oregano and 100ml water. Simmer for 4-5 mins, until thickened. Add the spinach in the final minute and cook until wilted. Season with salt and pepper

Time to layer

When ready, place one-third of the roasted aubergine in the medium ovenproof dish. Spoon over one-third of the tomato sauce and spread evenly. Repeat two more times to create layers
Spread the red pesto and remaining green pesto on top, then sprinkle over the pea crumb. Drizzle with 1 tsp oil, then bake for 10-12 mins, until golden and bubbling