Aubergine and lentil ragù bake

Ingredients

For 1 serving

• Eggplant250 g
• Cooked lentils150 g
• Tomato passata200 g
• Onion30 g
• Basil5 g
• Almonds10 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: nuts,

In season: June – September

Method

1. Heat the oven to 190 °C, conventional. Wash and trim the aubergine and slice it lengthways about 5 mm thick; brush the slices with half the oil.
2. Heat a griddle or ridged pan well over high heat and grill the slices in batches, 3 minutes per side, until soft and striped; salt them lightly.
3. Meanwhile chop the onion and fry it in the remaining oil in a small pan over medium heat for 3–4 minutes, until translucent; add the passata and cooked lentils and cook for 10 minutes over medium-low heat, until the ragù thickens. Season with salt and pepper.
4. In a small baking dish spread a thin layer of ragù, then alternate layers of aubergine and ragù, finishing with ragù.
5. Roughly chop the almonds, sprinkle them over the top and bake at 190 °C for 25 minutes, until bubbling at the edges and the almonds are golden.
6. Let it rest for 5 minutes out of the oven so the layers settle, then finish with basil leaves and serve.