Dinner

Eggplant + Zucchini Beany Bake Recipe

Dinner

Eggplant + Zucchini Beany Bake Recipe

Prep: 10 mins

Cook: 45 mins

Serves 4

Suitable for freezing

A yummy veggie bake perfect for the whole family to enjoy! Packed full of beans, pulses and scrummy veg, using ingredients from your kitchen cupboard! BEANutiful!

Vegetarian Soy free Nut free Gluten free

Aubergine and courgette beany bake toddler recipe

24+

Months

Earths best organic cauliflower sliced side

Ingredients

Half a cauliflower (approx. 1 and 3/4 cups when chopped)

1 leek

3/4 cup water or vegetable stocK

1 eggplant

2 zucchini's

1 can of lentils (1 cup drained)

1 can of chickpeas (1 cup drained)

1 ragu sauce

Method

1

Slice zucchini and aubergine very finely into thin disks.
2

Steam the aubergine until softened (approx 15 minutes).
3

For the topping, steam cauliflower until soft.
4

Fry leeks over a low heat.
5

When cooked, put into a bowl, add 200ml of water or stock.
6

Blend until smooth.
7

Assemble: Layer aubergine and zucchini evenly onto the bottom of a lasagne style dish.
8

Drain the lentils and chickpeas and mix them through the ragu sauce. Pour the mix over the vegetables.
9

Top with the cauliflower puree.
10

Put in a pre heated oven at 375 degrees F for 30 minutes.