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Eggplant lentil bake

Layered eggplant bake with green lentils, tomato and mozzarella.

Eggplant and lentil bake with bubbling mozzarella.
492 kcal per servingPrep time: 32 minServings: 2DinnerLayered bakeEggplant and lentils

Ingredients

  • 1 small eggplant, sliced
  • 150 g cooked green lentils
  • 200 g chopped tomatoes
  • ½ onion, chopped
  • 50 g mozzarella and basil

Method

  1. Bake the eggplant slices at 210°C for 15 minutes.
  2. Simmer onion, tomatoes and lentils for 10 minutes.
  3. Layer sauce and eggplant, top with mozzarella and bake 15 minutes until bubbling.

Calories in context

At 492 kcal per serving, this dish is about 25% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as the evening meal in a three-meal day, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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