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Layered aubergine & lentil bake
Ingredients
- 2 aubergine, cut into ½ cm slices lengthways
- 3 tbsp olive oil
- 140g Puy lentils
- 2 onion, finely chopped
- 3 garlic clove, finely chopped
- 300g cooked butternut squash
- 400g can chopped tomato
- ½ small pack basil leaves
- 125g ball of mozzarella, torn
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