Sweet Potato and Aubergine Puy Lentil Bake

Name: Sweet Potato and Aubergine Puy Lentil Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1 large aubergine, cut into 2 cm chunks; 1 large sweet potato, peeled and cut into 2cm chunks (you’ll need 500 g); 3 small onions, cut into wedges; 1 tsp smoked paprika; 1 tbsp chopped fresh thyme; 3 tbsp rapeseed oil; 1 × 400 g tin of Puy lentils, drained and rinsed; 100 g cherry tomatoes, halved; 50 g sun-dried tomatoes in oil, drained and cut into strips; 2 tsp sherry or red wine vinegar; 2 tsp sherry or red wine vinegar; 100 g feta cheese; 2 tbsp toasted pine nuts; 40 g wild rocket; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This makes a wonderful warm salad, perfect for a warm sunny evening. If you prefer, you could replace the lentils with a pouch of any pre-cooked grain, such as spelt or pearl barley.

Ingredients

1 large aubergine, cut into 2 cm chunks
1 large sweet potato, peeled and cut into 2cm chunks (you’ll need 500 g)

Main course
Vegetarian
Gluten-free

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Tip the aubergine, sweet potato and onions into a large roasting tin. Sprinkle over the smoked paprika and season generously, then scatter over the thyme and drizzle with the oil. Using your hands, mix until everything is evenly com