Smoky Eggplant & Lentil Bake

This cozy bake layers tender roasted eggplant with savory spiced lentils and a bubbling tomato sauce for a dish that feels like a warm hug on a cold evening. It comes together with simple pantry staples and minimal fuss, making it a weeknight hero you'll return to again and again. The smoky paprika and cumin give it real depth, and leftovers taste even better the next day.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1 cup dry green or brown lentils, rinsed
• 1 can (14.5 oz) crushed tomatoes
• 2 cups vegetable broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp olive oil
• 1/2 cup shredded mozzarella or crumbled feta cheese

Directions

1. Preheat your oven to 400°F. Toss the eggplant cubes with 1 tablespoon of olive oil and a pinch of salt, spread on a baking sheet, and roast for 20 minutes until golden and soft.
2. While the eggplant roasts, heat the remaining olive oil in an oven-safe skillet or Dutch oven over medium heat. Add the onion and cook for 4-5 minutes until softened, then stir in the garlic, smoked paprika, and cumin and cook 1 minute more.
3. Pour in the crushed tomatoes and vegetable broth, then stir in the rinsed lentils. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until lentils are just tender and the liquid has reduced by about half.
4. Fold the roasted eggplant into the lentil mixture and season with salt and pepper to taste.
5. Scatter the cheese evenly over the top and transfer the skillet to the oven. Bake uncovered at 400°F for 15 minutes until the cheese is melted and lightly browned and the edges are bubbling.
6. Let the bake rest for 5 minutes before serving. Dish it out with crusty bread or a simple green salad on the side.

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