Baked Eggplant Lentil Bake

Name: Baked Eggplant Lentil Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 large eggplants, sliced; 1 cup green or brown lentils, rinsed; 1 onion, chopped; 3 cloves garlic, minced; 1 bell pepper, diced; 2 cups vegetable broth; 1 can (14 oz) diced tomatoes; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; Olive oil for drizzling; Fresh parsley for garnish

Highlighted under: Wellness Collection

I absolutely love making this Baked Eggplant Lentil Bake! It's a dish that combines the earthy flavors of lentils with the rich texture of eggplant, creating a satisfying meal that’s both hearty and healthy. The first time I whipped this up, I was surprised by how well the spices blended to enhance all the natural tastes. Plus, it’s a fantastic way to use up any vegetables you have lying around. I always find that baking brings out the best in the eggplant, making it tender and full of flavor.

Created by

Tilda Greenwood

Last updated on 2026-01-15T19:17:58.882Z

When I first created this Baked Eggplant Lentil Bake, I wanted to make something comforting yet nutritious. I played around with different spices and ingredients, ultimately landing on a combination that truly sings. The eggplant caramelizes beautifully in the oven, which pairs wonderfully with the spiced lentils. It’s not just a pretty dish; it feels good to eat, and I love how it can feed a family without breaking the bank.

One of my favorite tips when making this bake is to salt the eggplant before cooking. It helps draw out moisture and bitterness, leaving you with a perfectly tender and flavorful base. Also, feel free to customize the lentils; I’ve tried red, green, and black, and they all work beautifully in this recipe!

        Why You'll Love This Recipe
        Savory layers of baked eggplant and lentils
Healthy and satisfying dish for any meal
Easy to customize with your favorite herbs and spices

      

The Importance of Salting Eggplant

Salting the eggplant before cooking is a crucial step in this recipe. It helps to draw out excess moisture, which can lead to a soggy texture when baked. By placing the sliced eggplant in a colander and sprinkling it with salt for about 15 minutes, you allow the vegetable to release its bitterness as well. After rinsing, you will notice that the eggplant has softened and become more palatable, which enhances the overall flavor of the dish.

It's also essential to thoroughly dry the eggplant after rinsing to prevent extra moisture from diluting the flavors of the lentil mixture. Use a clean kitchen towel or paper towels to pat the slices dry before layering them in the baking dish. This simple step can make a significant difference in achieving that tender, slightly caramelized texture that complements the hearty lentils beautifully.

Customizing Your Lentil Bake

One of the lovely attributes of this Baked Eggplant Lentil Bake is its versatility. Feel free to swap out lentils for other legumes such as chickpeas or black beans if you want to vary the texture or flavor profile. Additionally, you can adjust the spices based on what you have on hand—adding curry powder or Italian herbs could give an entirely new twist to the dish while retaining its core essence.

If you have other vegetables lying around, such as zucchini, spinach, or even carrots, consider adding these to the lentil mixture for added nutrition and flavor. Just ensure that the vegetables are cooked slightly before adding them to the bake, so they blend nicely with the rest of the dish. This flexibility allows you to cater to personal tastes or dietary needs while ensuring a wholesome meal.

Ingredients

Gather all the ingredients before you start for an easier cooking experience.

Ingredients

2 large eggplants, sliced
1 cup green or brown lentils, rinsed
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, diced
2 cups vegetable broth
1 can (14 oz) diced tomatoes
2 teaspoons ground cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for drizzling
Fresh parsley for garnish

Once you have all the ingredients ready, you can start prepping the bake!

Instructions

Follow these steps carefully for a perfect bake.

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Slice the eggplants and sprinkle them with salt. Let them sit for about 15 minutes to draw out moisture. Rinse and pat dry.

Cook the Lentils

In a pot, combine the lentils, vegetable broth, and diced tomatoes. Add garlic, onion, bell pepper, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 30 minutes.

Layer the Ingredients

In a baking dish, layer half of the eggplant slices at the bottom. Spoon half of the lentil mixture over the eggplant. Repeat the layers and drizzle with olive oil.

Bake

Cover the dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until the eggplant is tender.

Serve

Let the dish cool for a few minutes, garnish with fresh parsley, and serve warm!

Enjoy your delicious Baked Eggplant Lentil Bake!

Pro Tips

For extra flavor, consider adding a sprinkle of cheese on top before baking, or try adding different vegetables to the mix.

Serving Suggestions

This Baked Eggplant Lentil Bake can be served as a hearty main dish or a filling side. Pair it with a simple green salad for a balanced meal, or serve it alongside crusty bread to soak up the flavorful sauce. If you're feeling indulgent, a dollop of yogurt or a sprinkle of feta cheese can add a creamy, salty element that enhances the overall taste.

Leftovers can be stored in an airtight container in the refrigerator for up to three days, making it perfect for meal prep. Simply reheat in a microwave or a conventional oven at 350°F (175°C) until warmed through. The flavors may even develop further after a day, making it a delicious option for work lunches or easy dinners.

Make-Ahead and Freezing Tips

To make this recipe even more convenient, consider preparing the lentil filling ahead of time. You can cook the lentils and vegetable mixture up to two days in advance, letting the flavors meld in the fridge. When you're ready to bake, layer them with the eggplant and pop it in the oven to enjoy a hot meal without a lengthy prep time.

If you want to freeze the dish, assemble it fully and cover it tightly with plastic wrap and foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before baking, or cook it from frozen at a lower temperature, extending the baking time by about 15-20 minutes until the eggplant is tender.

Questions About Recipes

→ Can I make this recipe vegan?

Yes, this recipe is already vegan as it uses only plant-based ingredients.

→ What can I substitute for lentils?

You can use quinoa or chickpeas as a substitute, but adjust the cooking time accordingly.

→ How long will leftovers last?

Leftovers can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze this dish?

Yes, you can freeze it before or after baking. Just be sure to let it cool completely before freezing.