Name: Eggplant & Chayote Bake with Lentils
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 large eggplant sliced (No need to peel); 1 large Chayote thinly sliced (No need to peel); 30 ml olive oil; 1 small onion (Cut in half); 3 cloves garlic; 400 gm tomatoes (or 4 fresh tomatoes); 1 tsp dried oregano; 1 tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; 30 gm nutritional yeast (for umami flavour); 250 gm cooked lentils (brown or green for texture); 30 gm breadcrumbs (for gluten-free, use GF bread); 65 gm cashews (soaked in hot water for 10 min, longer if possible); 120 gm unsweetened plant milk (or water, or aquafaba, or whey); 15 gm lemon juice; 1 Tbsp nutritional yeast; ½ tsp garlic powder; ½ tsp salt (or to taste)

Eggplant & Chayote Bake with Lentils

A hearty vegetable bake with soft eggplant, mild chayote, and protein-rich lentils in a savoury tomato base. Perfect as a nourishing main or side dish.

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Course: Main Course, Side Dish

Cuisine: Mediterranean, Middle Eastern

Keyword: Dairy Free, Diabetic Friendly, Gluten Free, Nut Free, Vegan, Vegetarian

Prep Time: 15

Cook Time: 35

Servings: Servings

Author: Yvonne's Thermomix Connection

Ingredients

1 large eggplant sliced No need to peel
1 large Chayote thinly sliced No need to peel
30 ml olive oil
1 small onion Cut in half
3 cloves garlic
400 gm tomatoes (or 4 fresh tomatoes)
1 tsp dried oregano
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
30 gm nutritional yeast for umami flavour
250 gm cooked lentils brown or green for texture
30 gm breadcrumbs for gluten-free, use GF bread
65 gm cashews soaked in hot water for 10 min, longer if possible
120 gm unsweetened plant milk or water, or aquafaba, or whey
15 gm lemon juice
1 Tbsp nutritional yeast
½ tsp garlic powder
½ tsp salt or to taste

Instructions

Preheat oven to 180°C.
Place onion, garlic and carrot into mixing bowl
Chop 5 sec / speed 5
Add olive oil and cook for 5 min / 120°C / speed 1
Add diced eggplant and chayote; use skin and seed (optional). Cook 8 min / 100°C / rev / sp 1
Add paprika, herbs, lentils, tomatoes, tomato paste, salt and pepper
Cook 10 min / 100°C / reverse / sp 1.
Transfer mixture to a baking dish and sprinkle with cheese (see my vegan cheese recipe)
Bake 20–25 minutes until lightly golden
Serve topped with fresh herbs

Notes

This is a lovely hearty dish