This delicious creamy bake is the perfect prepare ahead meal and ideal healthy comfort food. With layers of roasted aubergine, tomato sauce with earthy lentils and topped with a creamy tofu sauce this makes a complete meal. Just accompany with a side salad for an easy weekday dish. Leftovers will keep in the fridge for a couple of days.
Overview
Serves 6
Preparation time: 20 minutes
Cooking time: 50 minutes
What’s Good About It?
The addition of lentils to the sauce provides a great source of protein and fibre to make this a complete meal.
- Preheat the oven to 190C, Gas mark 5.
- Thinly slice the aubergines lengthways. Place the slices on baking trays and drizzle with a little olive oil
- Bake in the oven for 20 minutes turning half way.
- Make the sauce. Heat the oil in a large pan and saute the onion and garlic for a couple of minutes. Add the celery and carrot and cook for 2-3 minutes.
- Add the remaining ingredients for the sauce and bring to a simmer. Cook gently for 10 minutes.
- Make the tofu sauce by placing all the ingredients in a blender and processing until smooth.
- Assemble the dish. Spoon a little of the sauce in a baking dish then layer over some of the aubergine. Repeat with layers of tomato sauce and aubergine.
- Finish with the tofu sauce then scatter over the breadcrumbs and pine nuts.
- Bake in the oven for 20-25 minutes until golden and bubbling.
Did You Know?
Using tofu in the sauce is a great way to increase the overall protein content of this dish.
4 aubergines
2tbsp olive oil
salt and pepper
50g pine nuts
100g gluten free breadcrumbs
Tomato and Lentil Sauce
1tbsp olive oil
1 onion, diced
1 celery stalk
1 carrot, diced
2 garlic cloves, crushed
800g passata (sieved tomato sauce)
1 x can (400g) green / brown lentils
pinch of smoked paprika
1tsp xylitol
seasoning to taste
Creamy Tofu Sauce
300g silken tofu, drained
2tbsp nutritional yeast flakes
1tsp Dijon mustard
1tsp smoked paprika
1/2 tsp garlic salt
Black pepper to taste
1tsp apple cider vinegar
1tsp xylitol
1tbsp cornflour