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Natural Born Feeder

Roz Purcell is a bestselling cookery author and entrepreneur. Roz has successfully launched a stellar media career which includes a winning role on Come Dine with Me Ireland, a guest chef appearance on TV3’s the Restaurant, and a stint as a Celebrity Bainisteor on RTE. Her passion for healthy food and lifestyle has earned her thousands of followers on social media in recent years.

Natural Born Feeder
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Lentil Aubergine Pie

Lentil Aubergine Pie
Lentil Aubergine Pie
Lentil Aubergine Pie
Lentil Aubergine Pie
Lentil Aubergine Pie

I’m a little bit in love with aubergine, I have grilled aubergine as a snack and even dessert! I must share that recipe with you. I love making all in one pie dishes for the week ahead and this is the perfect example of one of my go to vegan meal prep recipes.

Lentil Aubergine Pie

Ingredients
  • 5 tbsp. oil ( avocado, olive or another cooking oil)
  • 2 aubergine sliced length ways thinly
  • 2 tins lentils – drained and rinsed really well
  • 200 ml veggie stock
  • 2 cloves of garlic peeled and crushed
  • 1 onion diced finely
  • 2 tbsp. tomato puree
  • 1 tbsp. paprika
  • 6 tbsp. vegan cheese grated (I like to use Sheese) or nutritional yeast works here to without the melting though!
Method
  1. Preheat the oven at 200°C.
  2. Start by prepping the aubergine, spread out evenly on a lined baking tray and drizzle over 2 tbsp. of oil. Roast in the oven for 20 minutes until tender and lightly browned.
  3. While these are roasting prepare the lentils. In a medium sized saucepan add 1 tbsp. of oil and the onion- over low to medium heat- place h lid on and let the onion sweat for 6 minutes until translucent.
  4. Add in the garlic, spices and cook for a minute.
  5. Toss in the lentils, puree and stock and bring to a steady simmer (turn up the heat) – let simmer for 12 minutes.
  6. Prepare an oven proof dish
  7. To layer add half of the lentil mix, followed by a layering of aubergine and 3 tbsp. of shredded cheese, repeat this step once more. Finished with a drizzle of oil and set to the oven to bake for 20 minutes at 180°C.

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