Layered aubergine & lentil bake

Recipe Name : Layered aubergine & lentil bake
Food Mood:  “Healthy Light supper Recipes”
Food Element: 2 aubergines, scratch into  cm slices lengthways 3 tbsp olive oil 140g puy lentils 2 onions, finely chopped 3 garlic cloves, finely chopped 300g cooked butternut squash 400g can chopped tomatoes  small pack basil leaves 125g ball of mozzarella, torn	Cooking Process: Heat oven to 220C/200C devotee/gas 7. Brush both sides of the aubergine slices behind than 2 tbsp of the oil, lay upon baking sheets, season and bake for 15-20 mins until tender, turning following. Cook the lentils subsequent to pack instructions. Heat the surviving oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir even though the squash and the tomatoes, pro  can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning. Spoon a intensification of lentils into a little baking plate. Top in the middle of aubergine slices and repeat, dexterity when a lump of aubergine. Scatter gone mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cheap and Healthy Recipes, Clean eating recipes, Dairy free recipes, Clean eating recipes, Dairy-free breakfast recipes, Dairy-free lunch recipes, Health EveryDay “Healthier roast”, Gluten-free lunch recipes, Healthier Chicken, Dinar Party, Healthier Fish,  Kids Health Food, Healthy Lunch, Pasta Recipes, Snack Recipe