I am so excited to share this weeks lunchbox club recipe with you in collaboration with Jean Patrique Whatever Pan. I am currently obsessed with this pan due to how versatile it is – not only does it make awesome grill marks to lock in flavour (and looks super impressive) but it’s also suitable for both stove top and oven (which means less washing for me!) It’s also non-stick so you don’t really need to use much, if any, cooking oil.
This courgette and aubergine lentil bake is so hearty and delicious – the perfect winter warming lunch.
#LunchBoxClub
Aubergine + courgette lentil bake
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Ingredients
- 1 tbsp olive oil
- 1 large aubergine, sliced into discs
- 2 courgettes, cut into thin strips
- 1 red onion, finely chopped
- 1 bell pepper, chopped
- 2 cloves garlic, finely chopped or grated
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 x 400g can chopped tomatoes
- 200g (1 cup) cooked brown lentils
- 75g grated Parmesan cheese
- 150g feta or mozzarella cheese
- Pinch of salt
- Fresh basil, optional
Instructions
Prepare your veggies (If you don’t feel comfortable slicing courgette lengthways, can slice into small discs.) and rinse and drain your lentils.
Preheat the oven to 180°C.
Heat the @jean.patrique WHATEVER PAN over medium heat. Grill the aubergines and courgettes until lightly browned on each side and set aside.
Next add a splash of oil to the pan with the onion and garlic stirring occasionally for 5 minutes. Then add the pepper, herbs and tinned tomatoes, and simmer for 5 minutes. Finally add the lentils and cook through for a further 10-15 minutes.
Remove half of the sauce from the pan and spread the remaining half across the base of your whatever pan. Sprinkle with some parmesan cheese and then top with a layer of courgette slices (don’t worry if they overlap a bit!). Add the rest of our sauce and then sprinkle with another layer of parmesan cheese and top with the aubergine slices. Finally, sprinkle the top with any remaining parmesan, crumble over the feta cheese and drizzle with olive oil.
Bake in the oven for 30–40 minutes until golden brown.
Eat hot, or divide into 3-4 lunches for the week w/ greens or potato wedges.
