Aubergine & Lentil Musakka

Layered aubergine potato lentil bake. Makes 3 servings.

63 min · Serves 3 · Vegan · ≈335 kcal per serving · ≈16 g protein

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Ingredients

• 500g aubergine
• 400g cooked green lentils, drained
• 350g tinned chopped tomatoes
• 150g onion
• 300g potatoes, peeled
• 22g olive oil
• 2g ground cinnamon
• 4g salt

Method

1. Brown aubergine slices in oil; boil potato slices until tender.
2. Simmer lentils with onion, tomato, cinnamon and salt 12 minutes.
3. Layer and bake at 190°C 30 minutes until bubbling.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.