Aubergine & Lentil Traybake


  • 2 aubergines cut into ½ cm slices length ways
  • 200g lentils
  • 2 onions finely chopped
  • 3 garlic cloves, finely chopped
  • 500g cooked butternut squash
  • 400g can chopped tomato
  • ½ small pack basil leaves
  • 2 x balls of mozzarella, torn
  • 3 tbsp olive oil
    • Outline Skewers Sketch


A hearty dish suitable for vegetarian – serve alongside a main or filling enough on its own!

Start by firing up your Amigo Oven to maximum temperature (approx 550c). Let the temperature drop to about 180c-200c. If you are cooking this dish alongside a long roast add it to the oven the last 15 minutes or so, or until cooked.  This way both dishes will be ready to serve at the same time.

  • Lightly coat the cubed butternut squash in olive oil and bake in your wood fired oven till tender.
  • Brush both sides of the aubergine slices with 2 tbsp of the oil, season and bake for 15 mins until tender in your wood fired oven, turning once. Cook the lentils following pack instructions.
  • Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir through the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
  • Lightly grease a roasting dish  suitable to go in your wood fired oven with some oil. A round or rectangular dish are both fine. Spoon a layer of the lentil mix into the  dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and roast in your Amigo Oven uncovered  for a further 15 mins until the cheese is golden and bubbling.  Keep an eye on the cheese as it can burn quickly in the oven.
  • Serve with fresh basil or coriander leaves. Enjoy.