Brinjal & Lentil Bake

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This brinjal bake is not only easy to make but packed with flavour.  I’ve added lentils which are highly nutritious and are rich in minerals, protein and fibre.  This combination perfectly compliments each other making this meal a power packed dish.  To add more richness to this dish, you may add grated vegan cheese on the tomato and final layer.  

Preparation time:  10 mins  Baking time:  45-50 mins   Serves:  4 
Olive oil 
3 large brinjal sliced into 1cm disks
I cup (250ml) big lentils or 1 ½ cups small lentils 
1 can chopped tomatoes 
1 tbsp (15ml) Kashmiri mild chilli powder or paprika powder 
1 tsp (5ml) cumin powder
1 tsp (5ml) coriander powder
1 tbsp (15ml) garlic powder 
1 tbsp (15ml) fresh garlic paste
Salt to season 
2 tbsp (30ml) fresh thyme 
1 tbsp (15ml) dried oregano 
A handful fresh basil 
Sliced green chilies to serve optional 

 Let's Cook 😃
Boil lentils in salted water until soft but still firm.
When cooked, drain the water but keep 1 cup of the water to add it back into the cook lentils.   Then mix in kashmiri chilli powder or paprika power, cumin powder, coriander powder, garlic powder, garlic paste and season with salt. Give this a good mix and keep aside.
Preheat oven at 200c (fan)
Drizzle some oil in a 39cm x 25cm baking dish.
Spread 2 tablespoons tomato into the baking dish then,
Layer the sliced brinjal on top of the tomatoes ( a single layer) sprinkle with salt.
Spoon in half of the lentil mixture on top of the brinjals and spread out evenly.  
Spread half of the chopped tomatoes onto the lentils.
Drizzle over a nice amount olive oil  followed by a sprinkle of fresh thyme, oregano and basil leaves.  
Repeat the layering process once more.
Bake for 45 mins or until the brinjal is soft and cooked.  
Serve with a side salad and bread of your choice.  
*Note you may use canned lentils as well (you will need 2 cans). 
* For extra richness, you may grated vegan cheese onto the tomato layers. 
* You may also swap the lentil for soya mince