Aubergine and lentil bake

Name: Aubergine and lentil bake
Cuisine: British
Ingredients: 2 small to medium aubergines; 1 sachet ready to eat Puy lentils; I onion; I tin chopped tomatoes; 1 tablespoon tomato purée; Grated cheese; Olive oil

shropshirelass @lesleymakescakes

I found a sachet of Puy lentils when clearing out a kitchen cupboard and used them to make this tasty supper dish. #MysteryBox

shropshirelass @lesleymakescakes

I found a sachet of Puy lentils when clearing out a kitchen cupboard and used them to make this tasty supper dish. #MysteryBox

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Ingredients

2small to medium aubergines
1 sachetready to eat Puy lentils
I onion
I tin chopped tomatoes
1 tablespoontomato purée
Grated cheese
Olive oil

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Steps

1

Slice the aubergines, put on a roasting tray, drizzle with olive oil and roast for approx 20 minutes.
2

Meanwhile, finely chop the onion, and fry in a little olive oil until just cooked. Add the tomatoes, lentils and tomato purée, mix well.
3

Layer the aubergines and the tomato/lentil mixture in an ovenproof dish. Sprinkle with grated cheese - as much as you like! Put the dish under a hot grill approx 10 minutes until bubbling. Eat!