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.

Serves 4 portions

Cooks in 35 Minutes


  • 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!


  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.