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 lentils, rinsed and drained; 1 large onion, chopped; 2 cloves garlic, minced; 1 can diced tomatoes (14 oz); 1 teaspoon cumin; 1 teaspoon smoked paprika; Olive oil; Salt and pepper to taste; Fresh parsley, for garnish

Highlighted under: Wholesome Inspiration

I love making Baked Eggplant Lentil Bake because it’s not only delicious but also a fulfilling dish that can be enjoyed by everyone. Each layer of eggplant brings a unique flavor, and when paired with seasoned lentils, you create a hearty meal that’s perfect for sharing. Plus, this recipe is an excellent way to incorporate more plant-based dishes into our diet without compromising on taste. Whether it's a family dinner or a cozy night in, this bake never disappoints.

Created by

Tallulah Brooks

Last updated on 2026-01-15T18:39:35.452Z

Whenever I prepare Baked Eggplant Lentil Bake, I’m reminded of how versatile this dish can be. The combination of roasted eggplant with hearty lentils creates a robust flavor profile that’s both satisfying and nutritious. One tip I’ve learned is to salt the eggplant slices and let them sit for about 20 minutes before cooking, as this draws out bitterness and enhances their natural sweetness.

I also love experimenting with the spices in this recipe. A pinch of smoked paprika or some fresh herbs can elevate the dish to a whole new level. It’s always exciting to see how a small change in seasoning can transform the final outcome. This bake is perfect for meal prep, as it keeps well in the fridge and is easy to reheat!

Why You'll Love This Recipe
Rich, hearty flavors that satisfy any appetite
A wholesome and nutritious meal that’s completely plant-based
Easy to prepare and perfect for leftovers!

The Role of Eggplant

Eggplant acts as the backbone of the Baked Eggplant Lentil Bake, contributing a meaty texture that complements the lentils beautifully. When salted and roasted, as in this recipe, eggplant develops a rich umami flavor and a tender consistency. This process also reduces bitterness and moisture, improving overall dish integrity. Always look for eggplants that are firm and shiny, as this indicates freshness and optimal flavor.

When slicing eggplant, aim for uniform thickness to ensure even cooking. Slices about 1/4 inch thick work well, allowing them to roast to a golden perfection without becoming too mushy. If you're preparing ahead of time, you can salt and layer the eggplant in a container with parchment paper, keeping it ready for assembly later in the day.

Perfecting Lentils

Choosing the right type of lentils is essential for this dish. I prefer green or brown lentils for their sturdy texture, which holds up well during baking. They require a cooking time of 20-25 minutes and become tender but not mushy when simmered correctly. If you're in a hurry, consider using canned lentils. Just rinse them thoroughly to remove excess sodium before adding them to the layers.

To ensure well-seasoned lentils, you might add bay leaves or a garlic clove to the pot while they simmer. This infuses additional flavor and enhances the overall profile of the dish. Once cooked and drained, give the lentils a gentle toss with a splash of olive oil and a pinch of salt while they’re warm, which enhances their taste before assembly.

Assembling and Storing the Bake

When layering the bake, make sure to spread the mixtures evenly to create a balanced flavor profile in every bite. Start with a layer of eggplant to form a base, then alternate with lentils and sauce, repeating until you reach the top. It's helpful to leave a bit of sauce for the final layer to keep the bake moist without making it soggy. A sprinkle of fresh parsley right before serving adds a touch of brightness and color.

This dish stores well in the refrigerator for up to 3 days, making it an excellent meal prep option. For longer storage, cover the baking dish tightly and freeze for up to 2 months. When reheating, cover with foil to retain moisture, and bake at 350°F (175°C) until heated through, about 25-30 minutes. This allows flavors to meld beautifully, just like fresh out of the oven.

Ingredients

Gather all the fresh ingredients to make this delectable bake.

Ingredients

2 large eggplants, sliced
1 cup lentils, rinsed and drained
1 large onion, chopped
2 cloves garlic, minced
1 can diced tomatoes (14 oz)
1 teaspoon cumin
1 teaspoon smoked paprika
Olive oil
Salt and pepper to taste
Fresh parsley, for garnish

Ensure all your ingredients are prepped before getting started.

Instructions

Let’s dive into preparing this delightful Baked Eggplant Lentil Bake.

Prepare the Eggplant

Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 20 minutes to draw out moisture. Pat dry with a paper towel, drizzle with olive oil, and roast for 25 minutes until golden.

Cook the Lentils

In a pot, add the lentils and cover them with water. Bring to a boil, then reduce the heat and simmer for about 20 minutes until tender. Drain and set aside.

Make the Sauce

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent. Add the canned tomatoes, cumin, smoked paprika, salt, and pepper, and simmer for 10 minutes.

Assemble the Bake

In a baking dish, layer half of the eggplant slices, then half of the lentils, followed by half of the tomato sauce. Repeat the layers and finish with any remaining sauce on top.

Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.

Allow the bake to cool for a few minutes before serving for best texture.

Pro Tips

For extra flavor, consider adding cheese on top during the last 10 minutes of baking!

Serving Suggestions

This Baked Eggplant Lentil Bake pairs wonderfully with a side of crusty bread or a simple green salad to balance the richness of the dish. For added texture and flavor, consider serving it with a dollop of creamy tzatziki or a sprinkle of crumbled feta cheese, which complements the earthy tones of the lentils and eggplant.

For a heartier meal, you can serve the bake alongside roasted vegetables or a grain like quinoa or brown rice. These options not only enhance the nutrient profile but also make for a satisfying dining experience.

Dietary Modifications

If you're following a gluten-free or vegan diet, rest assured that this recipe already meets those criteria! However, if you're looking for a nut-free version, you can easily swap out any toppings or sides that might contain nuts. You could use sunflower seeds as a garnish for crunch instead of pine nuts.

Also, if you're not a fan of eggplant, zucchini or bell peppers can be excellent substitutions. They provide similar texture and will soak up the flavors of the dish well, ensuring you still get that satisfying bake without any eggplant.

Questions About Recipes

→ Can I use a different type of lentil?

Yes, you can use green or black lentils, but adjust the cooking time accordingly.

→ How can I make this dish gluten-free?

This recipe is already gluten-free as it uses lentils and eggplant. Just ensure all processed ingredients are gluten-free.

→ Can I prepare this ahead of time?

Absolutely! You can prepare the dish a day in advance, store it in the fridge, and bake it right before serving.

→ What do I serve with this bake?

This dish pairs well with a simple side salad or crusty bread to soak up the delicious sauce.