Recipe: Aubergine, Lentil & Vegan Mozzarella Bake
Posted in: recipe, updated on 27 Jun 2018
If you're following a vegan diet, there's no need to miss out on the gooey joy of melted cheese thanks to Bute Island's range of 100% dairy-free 'Sheese'. This recipe uses melted vegan mozzarella to complement wholesome aubergines and lentils in a sweet and tangy tomato sauce. Irresistible!
- 1 large aubergine, sliced 1/2 cm horizontally
- 2-3 tbsps olive oil
- Ground black pepper
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 pepper (yellow, green or red), chopped
- 1 tsp paprika
- 1 tsp mixed herbs
- 1 tsp oregano
- Pinch of chilli powder or cayenne pepper
- Handful of cherry tomatoes, halved
- 1 x 400g carton passata
- 2 tbsps tomato puree
- 150g cooked puy lentils (from a can or pack)
- Fresh basil leaves, chopped
- 6 slices Bute Island Vegan Mozzarella Slices, sliced into half/quarters
- Serves: 2 people
1 Preheat the oven to 200 degrees C. Use 1 tbsp of the oil to grease a large flat baking tray. Arrange the aubergine slices in a single layer and drizzle over another tablespoon oil and sprinkle over the black pepper. Bake for 15-20 minutes, turning halfway, until tender.
2 Meanwhile, heat the remaining 1 tbsp oil in a pan. Add the onions, garlic and pepper and cook for about 5 minutes. Add in the herbs, spices and cherry tomatoes, stirring well to coat.
3 Stir in the passata, tomato puree and puy lentils, bring to the boil then simmer for 10 minutes. Stir in the basil leaves and continue cooking for 5 more minutes until the sauce has thickened.
4 Spoon half the lentil sauce into the bottom of a deep ovenproof dish. Top with half of the aubergine slices to cover. Spoon over the remaining tomato sauce, cover with the rest of the aubergine slices then arrange the Mozzarella Slices on top.
5 Bake for about 10-15 minutes, until the ‘cheese’ has melted. Dish up and serve!