This is one of those recipes where you quickly learn to make double, so you can eat it for twice as long!


2 Eggplants

1 large sweet potato

1 tub ricotta cheese (can use cashew cheese if dairy free)

1 can diced tomatoes

1/2 cup red lentils

1 brown onion

1 clove garlic

1 handful of basil leaves

Olive oil


Preheat oven to 180 degrees

Firstly slice up the eggplants and sweet potatoes, lay them in an oven tray, brush them with olive oil and soften them in the oven for 20 minutes (or until soft). Once soft, allow to cool.

In a pan, brown off the diced onion and garlic in olive oil. Once brown add the can of tomato, lentils and a cup of water.

Bring ingredients to the boil adding basil leaves and then simmer for 15 minutes or so – until lentils are cooked and water is absorbed.

Lay down half off the egg plant on the bottom of an oiled oven dish (so no gaps are showing).

Put your first layer of tomato/lentil mix down followed by your sweet potato layer.

Layer ricotta cheese or cashew cheese on the sweet potato.

Add the rest of the tomato/lentil mix and lay the rest of the eggplant on top.

Add another layer of ricotta or cashew cheese to the top eggplant layer.

Optional: Sprinkle some nutritional yeast flakes over the top.

*note you may have more layers depending on you dish size.

Place in oven for around 15 minutes.

When cutting to serve- use short strokes with a sharp knife (best way to cut eggplant).