Aubergine Lentil Bake

A filling dish packed with nutrients and surprisingly low in calories. Similar to my Ratatouille with Poached Eggs, which also uses aubergine (aka eggplant), I thought I'd make a bake with lentils and vegetables. It's very low in fat but has a good serving of fibre and protein.

Aubergine Lentil Bake
Makes 6

Ingredients:
- 170g / 6oz lentils
- 1200g / 42oz diced tomatoes, no salt added
- 160g / 6oz onion, chopped
- 4 clove garlic, chopped
- 170g / 6oz mushroom, chopped
- 1tsp oregano, dried
- 1tsp thyme, dried
- 1/4tsp red pepper flakes
- 85g /3oz celery
- 140g / 5oz green pepper, chopped
- 45g / 1.5oz jalapeno, chopped
- 730g / 26oz aubergine, cubbed
- 8g / 1tbsp corn starch
- 30ml / 2tbsp water
- 16g / 2tbsp nutritional yeast

Method:

• Cook the lentils in water for 30 minutes, until soft and then rinse and drain.
• Blend half of the onion and garlic with the tomatoes.
• Cook the remaining half of onion, garlic and mushrooms in a pan, sprayed with cooking spray, with the herbs and spices for 5 minutes.
• Add the green pepper, jalapeño, celery, aubergine and blended tomatoes.
• Bring to the boil and simmer for 10 minutes.
• Whisk the water into the corn starch and add to the pan, along with the lentils and nutritional yeast.
• Cook for a further 10 minutes and then pour into a baking dish.
• Bake in the oven at 200C / 400F for 10 minutes.
• Allow to cool for 5 minutes before serving. ENJOY!

Nutritional Yeast: