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Vegan Eggplant and Lentil Casserole finished dish

Vegan Eggplant and Lentil Casserole

Recipe card for Vegan Eggplant and Lentil Casserole.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 2 medium eggplants
  • 1 onion, diced
  • 3-4 garlic cloves, minced
  • 1/2 tablespoon oil or water if oil-free
  • 1/4 cup vegetable broth
  • 2 plum tomatoes, chopped
  • 1 1/2 cups (300g) cooked lentils canned or freshly cooked
  • 1 batch (200g) vegan cheese sauce or 7 oz store-bought vegan cheese
  • 1/2 to 3/4 teaspoon sea salt or to taste
  • 1/3 teaspoon black pepper or to taste
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 tablespoon maple syrup
  • 1 tablespoon soy sauce gluten-free if needed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste
  • Fresh herbs for garnish parsley or cilantro
  • Red pepper flakes to taste optional

Method
 

Preparation
  1. Prepare the Eggplants: Preheat your oven to 375°F (190°C).
  2. Slice the eggplants lengthwise into thin slices (around 1/4 inch thick). You can leave the skin on or peel it depending on your preference.
  3. Sprinkle the slices with a little salt and let them sit for 10-15 minutes to remove excess moisture. Pat dry with a towel.
  4. Lightly brush or spray oil on both sides of the eggplant slices. Place them on a baking sheet and roast for 15-20 minutes or until tender.
  5. Sauté the Vegetables: Heat oil (or water for oil-free) in a large skillet over medium heat.
  6. Add the diced onion and cook until translucent, about 5 minutes.
  7. Add the minced garlic and cook for another minute until fragrant.
  8. Stir in the chopped tomatoes and cook for a few minutes until softened.
  9. Add the Lentils and Seasoning: Pour in the vegetable broth, then stir in the cooked lentils, soy sauce, balsamic vinegar, and tomato paste.
  10. Add all the spices: onion powder, oregano, paprika, ground cumin, smoked paprika, sea salt, and black pepper.
  11. Let the mixture simmer for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning if needed, adding more salt or spices as preferred.
  12. Layer the Casserole: In a casserole dish, layer the roasted eggplant slices at the bottom.
  13. Spread a layer of the lentil mixture over the eggplant.
  14. Repeat the layering process until all the eggplant and lentil mixture is used up.
  15. Top with Vegan Cheese Sauce: Pour the vegan cheese sauce over the top of the casserole, spreading it evenly.
  16. If using store-bought vegan cheese, sprinkle it generously over the casserole.
  17. Bake the Casserole: Cover the casserole with foil and bake in the preheated oven for 20 minutes.
  18. Remove the foil and bake for another 10 minutes, or until the cheese sauce is bubbly and golden.
  19. Garnish and Serve: Once the casserole is done baking, remove it from the oven and let it cool for 5-10 minutes.
  20. Garnish with fresh herbs like parsley or cilantro and sprinkle red pepper flakes if you like a bit of heat.

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