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 Pesto & Avocado Salad
Satisfying lentils – stewed with tomatoes and sundried tomato paste – join earthy aubergines in this easy bake, great for busy weeknights. Basil pesto adds flavour fast, and keeps it tasting bright.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g mixed salad leaves
- 1 avocado
- 30g yellow pea crumb (yellow pea whole grain flour (100%))
- 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.)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 400g passata (tomatoes, salt, citric acid)
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 3 garlic clove
- 1 onion
- 200g baby tomatoes
- 506 x bijoux verts lentils in salted water (Bijoux Verts Lentils (60%), Water (39.4%) , Salt (0.6%).)
- 2 aubergine
Nutritional Information
Calories: 464
Protein: 17g
Carbs: 39g
Fat: 25g
Aubergine & Lentil Bake with Pesto & Avocado Salad
Satisfying lentils – stewed with tomatoes and sundried tomato paste – join earthy aubergines in this easy bake, great for busy weeknights. Basil pesto adds flavour fast, and keeps it tasting bright.
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Cooking Instructions
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 sieve & a measuring jug
Roast the aubergines
- Slice the aubergines into 1/2cm thick discs
- Transfer the aubergine to the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 18-20 mins, until golden brown and cooked through
Prep & simmer
- Meanwhile, drain and rinse the lentils. Halve the tomatoes. Finely dice the onion. Finely chop or crush the garlic
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Add the garlic and half the balsamic and cook for 1 min
- Stir in the lentils, passata, sundried tomato paste, half the tomatoes and 50ml water. Simmer for 5-6 mins, until thickened slightly
Oven time
- Pour the lentil mixture into the medium ovenproof dish. Top with the aubergine slices, then spread over the pesto. Sprinkle over the pea crumb and drizzle with 1 tsp oil
- Bake for 12-15 mins, until golden
Start the salad
- Dice the avocado into 2cm chunks
- Add the remaining balsamic, remaining tomatoes and 1 tsp olive oil to the medium bowl. Season with salt and pepper. Toss to coat
Last bits & plate up
- When everything's ready, add the avocado and salad leaves to the tomato bowl and toss to combine
- Serve the aubergine & lentil bake onto plates, with the salad alongside
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