Eggplant & Chayote Bake with Lentils
A hearty vegetable bake with soft eggplant, mild chayote, and protein-rich lentils in a savoury tomato base. Perfect as a nourishing main or side dish.
Servings 6 Servings
Ingredients
- 1 large eggplant sliced No need to peel
- 1 large Chayote thinly sliced No need to peel
- 30 ml olive oil
- 1 small onion Cut in half
- 3 cloves garlic
- 400 gm tomatoes (or 4 fresh tomatoes)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 30 gm nutritional yeast for umami flavour
- 250 gm cooked lentils brown or green for texture
- 30 gm breadcrumbs for gluten-free, use GF bread
- 65 gm cashews soaked in hot water for 10 min, longer if possible
- 120 gm unsweetened plant milk or water, or aquafaba, or whey
- 15 gm lemon juice
- 1 Tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp salt or to taste
Instructions
- Preheat oven to 180°C.
- Place onion, garlic and carrot into mixing bowl
- Chop 5 sec / speed 5
- Add olive oil and cook for 5 min / 120°C / speed 1
- Add diced eggplant and chayote; use skin and seed (optional). Cook 8 min / 100°C / rev / sp 1
- Add paprika, herbs, lentils, tomatoes, tomato paste, salt and pepper
- Cook 10 min / 100°C / reverse / sp 1.
- Transfer mixture to a baking dish and sprinkle with cheese (see my vegan cheese recipe)
- Bake 20–25 minutes until lightly golden
- Serve topped with fresh herbs
Notes
This is a lovely hearty dish
