VeganVegetarianGluten FreeQuick & EasyHigh FibreHigh Protein
This recipe is incredibly simple to make, full of flavour and it’s both gluten-free and vegan! It's a perfect choice for a quick and easy healthy dinner with minimal ingredients and prep.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
red onion 1 (diced)
garlic cloves 3 (crushed)
ground coriander 2 tsp
paprika 1 tsp
chilli flakes pinch
tinned lentils 800 g (drained)
chopped tomatoes 800 g
aubergine 2 (sliced)
vegan cheese 100 g (grated)
couscous 300 g
mixed leaf salad 300 g
Method
Preheat the oven to 200°C/180°C fan/gas mark 6. Dice the red onion. Crush the garlic. Grate the cheese.
Heat a dash of oil in a large pan on a medium heat. Add the red onion, garlic, coriander, paprika and chilli flakes. Cook for a couple of minutes. Stir in the lentils and chopped tomatoes. Season with salt and pepper and leave to simmer.
Meanwhile, slice the aubergine into thin rounds. Add them to a pot of boiling water and boil for 5 minutes. This helps to soften them and speed up the cooking. Drain.
Add a layer of aubergine to a baking dish, followed by a layer of the tomato and lentil sauce. Keep repeating the layers, until all the ingredients are used up. Finish with a layer of the vegan cheese.
Bake in the oven for 20 minutes.
Cook the cous cous as per packet instructions.
Remove the tray from the oven. Leave to stand for a few minutes before serving. Serve the aubergine bake with the couscous and mixed leaf salad. Enjoy!
