Lentil, aubergine and feta gratin

Serves 4-6


400g organic black lentils, cooked as instructions

1 x 400g tin chopped tomatoes

200ml vegetable stock

2 red onions, chopped finely

1 aubergine, sliced into 1cm circles

4 cloves garlic, finely chopped

1 baby spinach leaves, washed

1 pinch chilli flakes

150g Feta cheese, crumbled

100ml cream

1 pot Greek yoghurt

1/2 cup dill, roughly chopped

1/2 cup parsley, roughly chopped

1 tbsp butter

3 tbsp olive oil


Cracked black pepper

1 tbsp flax seeds

  1. Preheat the oven to 200C/ 180C fan.
  2. Place the circles of aubergine on a baking tray and drizzle with 2 tbsp olive oil and a pinch of salt. Cook in oven for about 10 mins until cooked, set aside.  
  3. Meanwhile in a large heavy based saucepan, melt 1 tbsp olive oil and the butter over a medium heat.  Add the red onion and cook for 3 minutes or until transparent, add the garlic and cook for a further 1 minute.
  4. Add the stock, chilli flakes and canned tomatoes to the onions and bring to a simmer. Cook for 15 minutes until the mixture has reduced by a third. Then gently stir in the herbs, cooked lentils, cream, spinach, yoghurt and season with salt and pepper.
  5. Pour the lentil mixture into a deep ovenproof dish, sprinkle over the feta and place the aubergine on top. Lightly sprinkle over your crushed flaxseed for extra goodness.
  6. Bake in the oven for 20 minutes, until golden and bubbling.

Mozzarella, blue cheese and Cheddar also work well in this recipe.



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