Baked Eggplant Lentil Bake

Name: Baked Eggplant Lentil Bake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 medium eggplants, sliced; 1 cup dry lentils, rinsed; 1 onion, diced; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 2 cups vegetable broth; 1 tsp dried oregano; 1 tsp cumin; Salt and pepper to taste; Olive oil for drizzling; Fresh basil for garnish

Highlighted under: Balanced Inspiration

I absolutely love creating comforting meals that are both delicious and nutritious, and this Baked Eggplant Lentil Bake is a perfect example. The combination of roasted eggplant and lentils makes for a hearty dish that’s packed with flavor. I find that the lentils add a great texture, while the eggplant absorbs all the wonderful spices. It's a family favorite in my home, and I guarantee it will be a hit at your dinner table too!

Created by

Jacqueline Moore

Last updated on 2026-01-15T12:59:40.761Z

When I first made this Baked Eggplant Lentil Bake, I was surprised at how well the layers of flavors came together. Roasting the eggplant first really enhances its natural sweetness, which plays beautifully against the savory lentils and spices. I like to add a splash of balsamic vinegar to the lentils while cooking, as it adds a depth that makes it taste gourmet.

This dish has become a staple for gatherings at my home. It’s not only filling but also looks stunning when served. The golden top and rich layers are sure to impress guests! Plus, the leftovers are fantastic the next day; I recommend making a double batch!

        Why You'll Love This Recipe
        Hearty and satisfying, perfect for meat-free dinners
Lentils provide great protein and fiber
Easy to prepare and full of rich flavors

      

The Role of Eggplant

Eggplant serves as the heart of this dish, providing a meaty texture that complements the lentils perfectly. When roasted, it caramelizes and enhances its natural sweetness, adding depth to the overall flavor. To prevent the eggplant from becoming too soggy, make sure to layer it with enough space on the baking sheet, allowing for proper air circulation during roasting. Aim for a light golden-brown finish, which indicates it's ready to absorb the flavors of the spices and lentils.

Additionally, selecting the right eggplant is crucial. Look for firm, glossy skin and avoid any that show signs of blemishes or excessive softness. For a bit of variation, consider using Italian or Japanese eggplants, which tend to be sweeter and milder in flavor. If you want a less bitter taste, salting the eggplant slices for about 30 minutes before roasting can help draw out excess moisture and bitterness.

Perfecting Lentils

Lentils are packed with protein and fiber, making them an ideal addition to this bake. Two key aspects to consider are the type of lentils you choose and their cooking time. Green or brown lentils hold their shape well during cooking, while red lentils may turn mushy. If you prefer a firmer texture, opt for the green or brown variety and soak them for about 2-3 hours prior to cooking to reduce the cooking time by a few minutes.

When simmering the lentils, make sure to stir occasionally to prevent them from sticking to the bottom of the pot. If the mixture appears too dry while cooking, don't hesitate to add a splash of additional vegetable broth or water. Proper seasoning with salt during the cooking process is essential; it enhances the lentils' natural earthy flavors and helps elevate the entire dish.

Make-Ahead and Storage Tips

This Baked Eggplant Lentil Bake is a great meal prep option. You can prepare the lentil mixture and roast the eggplant a day in advance, then assemble and bake just before serving. This not only saves time on busy weeknights but also allows the flavors to meld beautifully, resulting in an even richer taste. Store any leftovers in an airtight container in the refrigerator for up to 4 days, making it easy to reheat for lunch or dinner throughout the week.

If you want to freeze this dish, consider assembling it without baking first. Cover it tightly with foil and freeze it for up to 3 months. When you're ready to enjoy, thaw it overnight in the fridge, then bake according to the instructions, adding an extra 10-15 minutes to the baking time to ensure it's heated all the way through. This way, you’ll have a hearty meal ready anytime!

Ingredients

Gather these fresh ingredients to create your delicious Baked Eggplant Lentil Bake:

Ingredients

2 medium eggplants, sliced
1 cup dry lentils, rinsed
1 onion, diced
3 cloves garlic, minced
1 can (14 oz) diced tomatoes
2 cups vegetable broth
1 tsp dried oregano
1 tsp cumin
Salt and pepper to taste
Olive oil for drizzling
Fresh basil for garnish

With all ingredients ready, it's time to put together this delightful bake!

Instructions

Follow these simple steps to whip up your Baked Eggplant Lentil Bake:

Prepare the Eggplant

Preheat your oven to 400°F (200°C). Arrange the sliced eggplant on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 25 minutes or until tender and golden.

Cook the Lentils

In a pot, combine the rinsed lentils, diced tomatoes, vegetable broth, onion, garlic, oregano, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender. Season with salt and pepper.

Assemble the Bake

In a baking dish, layer half of the roasted eggplant, then half of the lentil mixture. Repeat the layers. Bake for an additional 15 minutes until heated through and slightly browned on top.

Serve

Let cool for a few minutes before garnishing with fresh basil. Serve warm and enjoy!

This dish is best enjoyed fresh but can be refrigerated for leftovers!

Pro Tips

Feel free to customize by adding your favorite vegetables or cheese on top before baking for an extra layer of flavor.

Serving Suggestions

To complement the Baked Eggplant Lentil Bake, serve it with a side of crusty bread or a refreshing salad. A simple arugula or mixed greens salad with a light vinaigrette can help balance the dish's richness. You can also top the bake with a sprinkle of feta cheese or nutritional yeast for a hint of tanginess and additional flavor.

For a bit of added warmth, consider drizzling a homemade tahini or yogurt sauce over the top before serving. This adds creaminess and a delightful contrast to the heartiness of the bake. I often garnish with fresh herbs like parsley or cilantro for a burst of color and freshness, elevating the dish both visually and in taste.

Variations and Add-Ins

Feel free to customize this recipe based on seasonal vegetables or what you have on hand. Spinach, kale, or roasted bell peppers can add more nutrition and vibrant colors to the dish. If you enjoy a bit of heat, consider adding crushed red pepper flakes to the lentil mixture for extra spice, or mix in some diced jalapeños during cooking.

For those looking for a cheesy twist, incorporate a layer of your favorite cheese, such as mozzarella or cheddar, between the eggplant and lentil layers. Alternatively, you could use a vegan cheese substitute for a dairy-free option. These variations keep the recipe versatile and exciting, ensuring you'll want to make it again and again!

Questions About Recipes

→ Can I make this dish ahead of time?

Absolutely! You can prepare it up to the baking step and store it in the refrigerator. Just bake before serving.

→ Is it possible to freeze the Baked Eggplant Lentil Bake?

Yes, it freezes well! Just make sure to use an airtight container and it can last for up to 3 months in the freezer.

→ What can I substitute for lentils?

You can use cooked quinoa or chickpeas as alternatives, adjusting the cooking time accordingly.

→ Can this recipe be made vegan?

This recipe is already vegan-friendly! All the ingredients used are plant-based.