- 1kg potatoes
- 2 aubergines
- 1 red onion
- 2 garlic cloves
- 2 x 400g tins of green lentils
- 1 tsp mixed spice
- 1 tsp dried oregano
- 690g passata
- A handful of oregano, leaves only
- 100g baby leaf spinach
- 200g half fat crème fraîche
- 120g feta
- Sea salt
- 2 tbsp olive oil
- 4 tbsp cold water
- Freshly ground pepper
- Large pan with lid
- Vegetable peeler
- Ovenproof frying pan or casserole dish with lid
- Baking tray (optional)
- 1.
Add the lentils to the pan. Pour in the passata and stir to mix, then bring up to the boil. When boiling, take the pan off the heat. While the sauce simmers, pick the oregano leaves off the stalks and roughly chop them.
- 2.
Stir the baby leaf spinach and 3/4 of the oregano leaves into the aubergine sauce to wilt the spinach. Tip in the potatoes and stir to mix. Taste the sauce and add a pinch more salt or pepper if needed.
- Tip
Cook the potatoes
Preheat your oven to 220°C/Fan 200°C/Gas 7. Fill and boil your kettle. Scrub and peel the potatoes, then chop them into bite-size chunks. Pop them in a large pan and cover with hot water from the kettle, topping the pan up with extra water if needed. Add a pinch of salt, cover and set on a high heat to come to the boil. Once boiling, turn the heat down and simmer the spuds for 15 mins till tender and cooked through (a skewer should go through the potatoes easily). When cooked, drain and set aside. - Tip
Cook the aubergines
Meanwhile, trim the green tops off the aubergines and chop them into small chunks. Put a large ovenproof frying pan or casserole dish on a medium heat and warm it up for 1 min (no ovenproof frying pan or casserole? See our tip, overleaf). Add 2 tbsp olive oil and the aubergines. Season with a pinch of salt and fry, stirring often, for 8 mins till golden brown and tender. - Tip
Prepare the veg
While the aubergines fry, peel and roughly chop the red onion. Peel and grate or crush the garlic. Drain the lentils and rinse them. - Tip
Make the filling
When the aubergines are golden brown, add the onion to the pan with 4 tbsp water and a pinch of salt and pepper. Fry, stirring often, for 5 mins till the onion is glossy and starting to soften. Stir in the garlic with 1 tsp each mixed spice and dried oregano. Cook and stir for 1 min. - Tip
Into the oven
Dollop spoonfuls of the crème fraîche over the top of the veg and lentils then crumble over the feta. Bake in the oven for 20-25 mins till golden brown on top. Serve the aubergine, potato and feta bake garnished with the last of the fresh oregano. - Tip
The Right Pan
If you don't have a large ovenproof frying pan or casserole dish, then make the aubergine and lentil sauce in a large pan. Spoon it into a large ovenproof dish and add the potatoes. Turn to mix, spoon over the crème fraiche and feta and bake in the oven till golden brown. - Tip
Eat Me, Keep Me
The bake will keep in the fridge for up to 3 days or you can freeze it for up to 3 months. Simply divide it into individual portions, cool completely then freeze in freezerproof tubs. Defrost thoroughly and reheat till piping hot. - Tip
Get Ahead
You can assemble the bake the day before you want to serve it and store it in the fridge, ready to bake. Make the aubergine and lentil sauce, and cook the potatoes. Combine them, then cool and store in the fridge, covered. To bake, spoon over the crème fraîche and crumble over the feta. Bake at 180°C/Fan 160°C/Gas 4 for 30-40 mins till golden and bubbling.