By the end of the month, dinner can start to feel like a bit of a maths problem. You want something filling and tasty, but the food budget is not exactly feeling generous. That is where this kind of meat-free Monday meal works so well. Eggplant and red lentils are simple, affordable ingredients, but together they make a delicious and filling dish. You can keep the flavours simple with garlic, herbs and tomato sauce, or add what you already have in the cupboard. A little cumin, paprika, chilli, spinach or leftover cheese can all work.

Prep: 20 minutes | Cook: 35 minutes | Serves: 4

Ingredients

• 2 large eggplants, sliced lengthways
• 2 Tbsp olive oil
• Salt and black pepper, to taste
• 1 cup red lentils, rinsed
• 2 cups vegetable stock
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 Tbsp tomato paste
• 1 cup tomato pasta sauce
• ½ cup grated mozzarella or crumbled feta
• 2 Tbsp chopped parsley or basil

Method

1. Preheat the oven to 180°C.
2. Brush the eggplant slices with olive oil and season with salt and black pepper. Grill in a hot griddle pan for 2 to 3 minutes per side, until soft and lightly charred. Set aside.
3. Place the red lentils and vegetable stock in a saucepan. Simmer for 12 to 15 minutes, until soft and thick. Drain any excess liquid.
4. In a pan, cook the onion until soft. Add the garlic, cumin, smoked paprika and tomato paste, then stir through the cooked lentils.
5. Spoon a little lentil mixture onto each eggplant slice, then roll up gently.
6. Spread the tomato sauce in an ovenproof dish. Arrange the eggplant rolls on top.
7. Sprinkle with cheese, if using, then bake for 15 to 20 minutes.
8. Scatter with parsley or basil before serving.