Baked Eggplant Lentil Bake

Name: Baked Eggplant Lentil Bake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced into rounds; 1 cup dried lentils, rinsed; 1 large onion, finely chopped; 3 cloves garlic, minced; 2 medium tomatoes, diced; 2 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Olive oil for roasting; Fresh parsley for garnish

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I absolutely love making Baked Eggplant Lentil Bake for a comforting and satisfying meal. The combination of roasted eggplant and hearty lentils creates a rich and savory dish that fills me up without weighing me down. Each layer of flavor melds beautifully together, making every bite a delight. I appreciate how simple it is to prepare, yet it always impresses my friends and family. This recipe is a staple in my home, especially during cozy evenings when I crave something wholesome and nutritious.

Created by

Ffion Llewellyn

Last updated on 2026-01-15T18:47:35.696Z

During one of my kitchen experiments, I decided to combine two of my favorite ingredients: eggplant and lentils. The result was this Baked Eggplant Lentil Bake! I was surprised at how well the creamy texture of the roasted eggplant complemented the earthy lentils, creating a hearty meal that I cannot resist. I tried layering the ingredients differently, but this approach yielded the most balanced flavors.

One crucial tip I want to share is to salt the eggplant before roasting. This process draws out excess moisture and enhances its flavor, making it even more delicious. Trust me, it makes a world of difference in this bake!

Why You Will Love This Recipe
Rich flavors of roasted eggplant combined with hearty lentils
Comforting and nutritious – perfect for weeknight dinners
Easily customizable with your favorite spices or additional veggies

Understanding the Ingredients

The heart of this Baked Eggplant Lentil Bake lies in its star ingredients: eggplant and lentils. Eggplant not only adds a soft and creamy texture once roasted but also absorbs the flavors of the spices beautifully. When choosing eggplants, look for those that are firm and heavy for their size, with a vibrant, shiny skin. This ensures they are fresh and free from blemishes.

Lentils are not just a protein powerhouse; they contribute a delightful earthiness to the dish. In this recipe, I recommend using green or brown lentils as they hold their shape well during cooking. Unlike red lentils, which tend to become mushy, these lentils provide a nice texture contrast with the layered eggplant. Be sure to rinse them thoroughly to remove any dust or debris before cooking.

Perfecting the Baking Process

The assembly of your bake is crucial for achieving harmonious flavors and textures. Layering the roasted eggplant with the lentil mixture allows the juices from the lentils to seep into the eggplant, enhancing their taste. Additionally, starting and finishing with lentils creates a sturdy base while keeping the top moist yet slightly crisp. If you find your mixture is too wet, consider adding a splash of tomato paste or a sprinkle of breadcrumbs between layers for added thickness.

For the baking stage, covering with foil traps steam, ensuring the bake remains moist and the flavors meld beautifully. However, the final uncovered bake allows the top to develop a light crust. Keep an eye on it during the last 10 minutes; it should be golden and slightly bubbling around the edges, which hints at a delightful texture.

Ingredients

Gather these fresh ingredients to create a delicious Baked Eggplant Lentil Bake:

Ingredients

2 large eggplants, sliced into rounds
1 cup dried lentils, rinsed
1 large onion, finely chopped
3 cloves garlic, minced
2 medium tomatoes, diced
2 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for roasting
Fresh parsley for garnish

Make sure to assemble everything neatly in your baking dish for a beautiful presentation!

Instructions

Follow these simple steps to prepare your Baked Eggplant Lentil Bake:

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Sprinkle the sliced eggplant with salt and let it sit for 15 minutes. This will draw out moisture. Pat dry with a paper towel.

Cook the Lentils

In a pot, combine the rinsed lentils with the vegetable broth, diced tomatoes, onion, garlic, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.

Roast the Eggplant

Brush the eggplant slices lightly with olive oil and arrange in a single layer on a baking sheet. Roast for about 25 minutes until golden and tender.

Assemble the Bake

In a baking dish, layer the cooked lentil mixture and roasted eggplant slices. Repeat until all ingredients are used up, finishing with a layer of lentils.

Bake

Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to slightly crisp the top.

Serve

Let it cool for a few minutes before garnishing with chopped parsley. Serve warm and enjoy!

Enjoy your delicious Baked Eggplant Lentil Bake. It pairs well with a fresh salad or crusty bread.

Pro Tips

For a vegetarian twist, consider adding feta or mozzarella cheese on top before baking for a cheesy finish.

Make-Ahead and Storage Tips

One of the best features of this Baked Eggplant Lentil Bake is its versatility when it comes to preparing in advance. You can assemble the entire dish a day ahead, cover it tightly with foil, and store it in the refrigerator. This not only melds the flavors beautifully but also saves time on busy weeknights. When ready to serve, simply pop it into the oven, adding an extra 10-15 minutes to the cooking time as it will be coming from cold.

If you want to freeze the bake, I recommend doing so before the final baking stage. Wrap the assembled dish tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and then bake as directed, ensuring it reaches an internal temperature of 165°F (74°C) before serving.

Serving Suggestions

This Baked Eggplant Lentil Bake makes for a satisfying main course on its own, but it also pairs wonderfully with a simple green salad or some crusty whole-grain bread. For a Mediterranean flair, serve it alongside olives, feta cheese, or a drizzle of tahini sauce. I love to add a dollop of Greek yogurt on top when serving for a creamy contrast to the rich flavors.

For those who enjoy a bit of spice, consider adding diced jalapeños or a sprinkle of red pepper flakes to the lentil mixture. You may also customize the dish by incorporating vegetables like spinach or bell peppers for added color and nutrition. Experimenting with spices can also elevate the dish; try some Italian herbs or a pinch of cinnamon for unforeseen depths of flavor.

Questions About Recipes

→ Can I use canned lentils instead of dried?

Yes, you can substitute canned lentils. Use about 2 cans, drained and rinsed, and reduce the cooking time accordingly.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

→ Can I make this dish vegan?

Absolutely! This recipe is naturally vegan, but you can add dairy-free cheese if you like.

→ What can I serve with this bake?

It pairs wonderfully with a simple green salad, crusty bread, or even some quinoa for extra protein.