Aubergine, Butternut Squash and Lentil Bake

Hey everybody!! I know it’s been I while since I’ve been here and to tell you the truth I have missed it a lot! On a positive note, I am all moved in into my new place, all the boxes are unpacked and its beginning to feel a lot like home. Also, I have started my new job, it has been going great and kept me very busy so I had to take a break from writing wonderful recipes. I am back now for good! I thought about it a lot and this dish seems perfect to share with you, it’s the perfect dish to get you in a cosy autumn mood. Let me know what you think?

You will need:

2 aubergines, cut up into cubes

3 tbsp olive oil

150g lentils

2 onions, finely chopped

4 garlic cloves, finely chopped

1 butternut squash, cubed,

400g can chopped tomatoes

2 tbsp of tomato puree

125g mozzarella ball, sliced

Basil leaves to decorate


Time to make it:

  1. Heat oven to 200 C.
  2. Place the cubed aubergine on a baking tray and brush with 2 tbsp of olive oil. Put it into the oven for 20 minutes, until tender to touch.
  3. In the meantime, cook the lentils as instructed on the package. Place the butternut squash in boiling water and cook for 10-15 minutes, drain.
  4. In a large pan, add the leftover oil, add the onions, garlic and cook until soft. Stir in the butternut squash and the chopped tomatoes, ½ can of water and tomato puree. Simmer for 10-15 minutes until the sauce has thickened. Add the lentils and seasoning.
  5. In a baking dish, place half the aubergines on the bottom of the dish. Add the lentil mixture. Place the other half of the aubergines on the top.
  6. Place the mozzarella and the basil on the top and put in the oven for a further 15-20 minutes, until the cheese is golden and gooey.


Serve and enjoy! x


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