One-Pot Smoky Paprika Lentil and Aubergine Bake with Feta Swirl
Oven baked lentils and scored aubergines in a tomato and stock stew, finished with olive oil and crumbled feta.
- 200 g Brown or green lentils
- 2 medium Aubergines
- 400 g Chopped tomatoes (tinned)
- 750 ml Vegetable stock
- 1 medium Onion
- 2 tsp Smoked paprika
- 100 g Feta cheese
- 20 g Fresh parsley
- 40 ml Olive oil
- 2 cloves Garlic cloves
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Prepare the base: Dice the onion and finely chop the garlic. Halve the aubergines lengthwise and score the flesh in a diamond pattern.
- Step 3
Sauté aromatics: Heat 20ml olive oil in a large, oven-safe casserole dish or deep pan over medium heat. Sauté the onion until soft (5 minutes). Add the garlic and smoked paprika and cook for 1 minute until fragrant.
- Step 4
Build the stew: Add the rinsed lentils, chopped tomatoes, vegetable stock, and the scored aubergine halves (flesh side up) to the dish. Season well with salt and black pepper.
- Step 5
Bake: Cover the dish tightly with a lid or foil and bake for 35-40 minutes, or until the lentils are tender and the aubergine is soft.
- Step 6
Finish and serve: Remove from the oven. Drizzle the remaining 20ml olive oil over the aubergines. Crumble the feta cheese over the top. Return to the oven uncovered for 5 minutes until the feta is slightly softened.
- Step 7
Garnish with freshly chopped parsley before serving directly from the dish.
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