045 / 75 · A Vegetable-Led Table
Eggplant, Lentil and Potato Bake with Yogurt Crust
4 layered vegetable-and-lentil portions, one-quarter of the baking dish each · Active 40 min · Total 1 hr 40 min
Print recipe · PDFRoasted eggplant and potato slices make the layers in this lentil bake, with a yogurt-and-egg topping that sets into a light crust. The tomato filling is thick enough to hold its place between the vegetables. It is a substantial meatless meal built around ordinary lentils, not a dish that depends on a large quantity of cheese.
Roast the layers before assembling
Raw potato slices buried in a thick filling can stay firm long after the top looks ready. Roast them on their own tray until almost tender, and give the eggplant a separate tray so it can soften without steaming under the potatoes. The slices do not need to be deeply browned. Their job is to become tender layers that finish together in the oven rather than leaving the final bake to solve two different cooking times.
Reduce the filling while the trays cook
Canned lentils keep this version practical, but drain and rinse them well before adding them to the tomato pan. Simmer uncovered until a spoon drawn through the filling leaves a trail for a moment. A watery filling runs between the layers and makes neat portions harder to serve. A little dried oregano and garlic are enough; the browned vegetable edges should remain part of the flavor.
Set, then let it settle
Beat the egg smoothly into the yogurt before spreading the topping. It will be a thinner layer than a heavy cheese sauce, which is intentional. Bake until the center is hot and the topping is set, then give the dish a short rest so the layers stop sliding when lifted. Use a broad serving spatula and do not worry if the first portion is less tidy than the next three. The practical aim is four complete dinners, not a perfect restaurant cross-section.
Ingredients
- 2 medium eggplants, sliced 1/3 inch/8 mm thick (600 g prepared)
- 4 medium potatoes, sliced 1/4 inch/6 mm thick (600 g prepared)
- 4 tablespoons neutral oil (60 ml), divided: 2 tablespoons/30 ml for eggplant, 1 tablespoon/15 ml for potatoes and 1 tablespoon/15 ml for sauce
- 1 medium onion, finely chopped (150 g prepared)
- 3 garlic cloves, minced (9 g prepared)
- 1 can crushed tomatoes (14 oz/400 g)
- 2 cans cooked lentils, drained and rinsed (480 g drained total)
- 1 tablespoon tomato paste (16 g)
- 1 teaspoon dried oregano (1 g)
- 1 teaspoon fine salt (6 g), divided: 1/4 teaspoon/1.5 g each for eggplant and potatoes, and 1/2 teaspoon/3 g for filling
- 1/2 teaspoon ground black pepper (1 g)
- 1 1/4 cups plain yogurt (300 g)
- 2 large eggs (100 g without shells)
- 1/4 cup grated cheddar (30 g)
Set out
2 large baking trays, baking paper, knife and board, wide skillet, mixing bowl and whisk, 3-quart/3 L baking dish about 9 by 13 inches/23 by 33 cm, broad serving spatula, food thermometer
Allergens
milk, egg. Check labels and substitutions.
Make it
- Heat the oven to 425°F/220°C and line both trays. Toss eggplant with 30 ml oil and 1.5 g salt on one tray. Toss potatoes with 15 ml oil and 1.5 g salt on the other. Spread in single layers; roast for 25–30 minutes, turning once and swapping tray positions, until the eggplant is soft and potatoes nearly tender.
- Meanwhile, heat the final 15 ml oil in the skillet over medium heat. Cook onion for 7 minutes, add garlic for 30 seconds, then tomatoes, drained lentils, tomato paste, oregano, the remaining 3 g salt and pepper. Simmer uncovered for 12–15 minutes until thick, stirring regularly.
- Reduce the oven to 375°F/190°C. Spread half the potato slices over the baking dish base, then half the eggplant and half the lentil filling. Repeat with the remaining potatoes, eggplant and filling. Do not pack above the dish rim.
- Whisk yogurt and eggs until smooth. Spread over the top layer, then scatter all the cheddar over it. Bake for 30–35 minutes until the topping is set, lightly golden at the edges and the center of the assembled bake reaches 165°F/74°C.
- Rest the dish for 10 minutes, then cut or scoop into 4 equal portions using a broad spatula. Divide all layers and topping evenly between the plates.
Canned and batch-cooked lentils
Canned lentils make the starting state predictable. A measured leftover batch is suitable only when promptly chilled and still within its original safe storage window.
Ingredient labels
Check tomato paste and canned lentil labels for additional allergens. The base recipe uses plain yogurt and cheddar, both containing milk.
A useful detail
The oven does two jobs at different temperatures: first soften the sliced vegetables on open trays, then set the assembled yogurt topping. Do not omit the first stage.
Another way
- Use 480 g cooked drained green or brown lentils from a batch made within its safe refrigerated storage window. Reusing them does not restart that window.
- Replace cheddar with 30 g another firm grated cheese already in the refrigerator; the topping also works with a different melting flavor.
Keep it well
Divide leftovers into shallow portions and refrigerate within 2 hours, or 1 hour above 90°F/32°C. Keep at 40°F/4°C or below for up to 3 days. If using previously cooked lentils, keep to their original storage deadline rather than starting a new three-day period. Reheat only the portion needed to 165°F/74°C throughout.