You know those nights when you just want something incredibly delicious but you absolutely cannot deal with a huge pile of dishes? My friend, you have landed in the right place. This Maple-Glazed Eggplant and Lentil Traybake is my ultimate answer to that problem. It’s the kind of meal that feels cozy and fancy all at once, but honestly, it’s so simple to throw together. We’re talking one pan, ten minutes of prep, and a flavor combo that will seriously blow your mind.
Try my Spicy Eggplant Penne with Garlic and Tomatoes recipe.
Why You’ll Absolutely Love This Traybake
Alright, let’s get real for a sec. This isn’t just another recipe it’s about to become your new weeknight hero. Here’s why:
→ The Ultimate “Dump & Bake” Dinner. Seriously, the cleanup is a dream. You mix everything right in the baking tray, pop it in the oven, and that’s it. Less time washing dishes = more time for you.
→ Flavor Town, Population: You. We’re talking creamy coconut, savory lentils, and that sweet-salty-spicy maple-peanut glaze. It’s a total flavor explosion that’s way more exciting than your average baked dinner.
→ Meal-Prep Magic. This dish holds up like a champ in the fridge. Make it on Sunday and enjoy delicious, ready-to-go lunches all week. The flavors get even better as they mingle!
→ Accidentally Vegan & Gluten-Free. Sharing with friends who have dietary restrictions? No problem! This dish is naturally plant-based and can easily be gluten-free (just use gluten-free tamari). Everyone can dig in.
→ It’s Seriously Satisfying. With hearty lentils and meaty eggplant, this meal is filling and nourishing. You won’t be left hungry, we promise. It’s the kind of comfort food that actually makes you feel good.
Try my One Pot Ratatouille Chicken Rice recipe.
What You’ll Need To Make
Okay, let’s break down the rockstars that make this dish so darn good:
→ Eggplant: Don’t be scared of this gorgeous purple veggie! When baked, it turns incredibly tender and soaks up all the amazing flavors of the glaze like a dream. It gives the dish a real “meaty” feel without any meat.
→ Coconut Milk: This is the secret to our creamy, luxurious sauce base. Using the light version keeps things from getting too heavy, but still gives us that rich, slightly sweet coconut vibe we all love.
→ Lentils: These little guys are the hidden heroes! They cook right in the sauce, bulking everything up and adding a ton of plant-based protein and fiber. They make this traybake seriously satisfying and keep you full for hours.
→ The Maple-Peanut Glaze: Oh, this glaze. It’s the MVP! Salty tamari, rich peanut butter, and sweet maple syrup come together with zesty lime to create something truly magical. It’s sticky, sweet, savory, and tangy all at once you’ll want to put it on everything!
See? Every ingredient has a job, and together they create the most delicious harmony of flavors and textures.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 55 mins Serves: 4
Alright, friends, let’s make some magic! This could not be simpler.
1. Heat Things Up: First things first, get that oven preheating to a toasty 400°F (200°C). We want it nice and hot for our traybake!
2. Create Your Flavor Base: Grab a deep baking tray
this is your one-pan wonder! Into it, dump the can of coconut milk, drained lentils, half of your sliced green onions, that gorgeous grated ginger, the tamari, and your finely chopped red chili. Give it all a good stir and season with a pinch of salt. This saucy mixture is the heart of the dish!
3. Whisk & Glaze: Now, for the superstar glaze! In a small bowl, whisk together the peanut butter, tamari, olive oil, maple syrup, and the zest and juice of both limes. It’ll be glossy, fragrant, and downright irresistible.
Take half of this amazing glaze and generously brush it onto both sides of your beautiful eggplant slices. Don’t be shy! Then, nestle those glossy slices right on top of the lentil mixture in the tray.
4. Bake to Perfection: Slide that gorgeous tray into your preheated oven and let it work its magic for about 45 minutes. You’ll know it’s ready when your kitchen smells incredible, the eggplants are melt-in-your-mouth tender, and the liquid around the lentils has thickened up a bit.
5. The Final Shine: Carefully pull the tray out of the oven (it’s hot!). Immediately brush the remaining maple-peanut glaze over the top of the eggplants. This final layer gives it an extra punch of flavor and a gorgeous shine.
6. Dig In! Time for the grand finale! Scatter the tray with fresh cilantro, crunchy roasted peanuts, a sprinkle of red pepper flakes for a little kick, and the rest of those green onions.
Serve it right from the tray and watch everyone’s eyes light up. Enjoy!
Glycemic Index (GI): Low (Approx. 30-40)
Glycemic Load (GL): Low (Approx. 8-10 per serving)
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Easy Ingredient Swaps
Here are some simple and friendly ingredient swap ideas for your Maple-Glazed Eggplant and Lentil Traybake, perfect for customizing based on what you have on hand.
1| No Eggplant? Try zucchini, portobello mushroom caps, or sweet potato slices instead. They all bake up nicely and love a good glaze.
2| Not a fan of lentils? Chickpeas or black beans would be a fantastic, protein-packed substitute. Just use one 14 oz. can, drained and rinsed.
3| Out of peanut butter? Almond butter or tahini (sesame seed paste) would work beautifully and give a similar rich, creamy factor to the glaze.
4| No maple syrup? Honey or agave nectar will give you that same sweet, sticky goodness. (Use agave to keep it vegan!).
5| Don’t have tamari? Soy sauce is the closest substitute. If you need it gluten-free, just be sure to use a gluten-free brand like Tamari or Liquid Aminos.
6| Not a cilantro fan? Fresh parsley or basil would add a lovely fresh pop of color and flavor at the end.
7| Allergic to peanuts? Swap the peanut butter for sunflower seed butter and top with toasted sunflower seeds instead of peanuts.
8| Want more veggies? Feel free to toss in a chopped bell pepper or a handful of spinach into the lentil base before baking.
Try my Crispy Tofu in Tomato Sauce recipe.
Twist and Tweak Ideas
1| Spice It Up (or Down!): Love heat? Leave the seeds in your red chili or add a dash of sriracha to the glaze. Prefer it mild? Just skip the fresh chili altogether and rely on the red pepper flakes at the end for a gentle kick.
2| Herb Garden Twist: While cilantro is classic, try other soft herbs! Fresh basil or mint would add a really bright, surprising, and delicious flavor at the end.
3| Texture Lover’s Dream: For an extra crunch, sprinkle toasted coconut flakes or panko breadcrumbs on top along with the peanuts right before serving.
4| Umami Boost: Add a teaspoon of tomato paste or a splash of vegan Worcestershire sauce to the lentil base for an even deeper, savory flavor.
5| Tropical Vibes: Add a big handful of fresh pineapple chunks into the lentil base before baking. They’ll caramelize slightly and add a sweet, juicy burst.
6| Make It Creamy: Serve each portion with a big dollop of plain Greek yogurt (or a vegan alternative) to add a cool, creamy contrast to the warm, spiced traybake.
7| Go Curry Crazy: Stir a tablespoon of red or yellow curry paste into the coconut milk base for a wonderfully aromatic and flavorful twist.
The best part? This recipe is super forgiving. Don’t be afraid to play around and find your family’s favorite combination
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Helpful Tips for Success
1| Slice Evenly: Try to slice your eggplant into even-sized pieces so they all cook at the same rate. Nobody wants some slices mushy and others underdone!
2| Don’t Skimp on the Glaze: Really slather that maple-peanut glaze on both sides of the eggplant. The more it soaks in, the more flavorful every bite will be.
3| Check Your Tamari: Tamari is naturally gluten-free, but always double-check the label if you’re serving someone with celiac disease or a severe gluten intolerance. Soy sauce can often be used as a substitute, but it contains gluten.
4| Creamy Coconut Hack: If your coconut milk has separated in the can, just give it a good whisk or shake before you measure it out. It’ll blend right into the sauce.
5| Get That Caramelization: For an extra bit of color and flavor, you can pop the tray under the broiler for 2-3 minutes at the end. Keep a close eye on it to prevent burning!
6| Let It Rest: Let the traybake sit for 5-10 minutes after it comes out of the oven. This allows the flavors to meld together even more and makes it easier to serve.
7| Fresh is Best: Zest your limes before you juice them! It’s way easier than trying to zest a squishy, juiced lime half.
Hope these tips help you make a truly knockout dish
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Budget-Friendly Tips
1| Bean Swap: Lentils are already affordable, but if you have dry lentils in your pantry, use them! Cook 1 cup of dry green or brown lentils according to package directions to replace the canned ones. It’s way cheaper per serving.
2| Peanut Butter Power: That little bit of peanut butter is a flavor powerhouse. If you don’t have it, you can often substitute another nut or seed butter you already have open, like sunflower seed butter or even tahini. No need to buy a new jar for one recipe.
3| Ginger & Chili Hack: Don’t buy a whole piece of ginger or a fresh chili if you won’t use it all! Look for minced ginger in a jar and crushed red pepper flakes in the spice aisle. You can use a ½ tsp of each from your pantry, and the rest keeps for ages.
4| Green Onion Grow: Save the white root ends of your green onions! Pop them in a glass with an inch of water on a sunny windowsill, and they’ll regrow themselves in no time for your next recipe.
5| Cilantro Substitute: If a whole bunch of cilantro is expensive or too much, flat-leaf parsley is often cheaper and has a longer shelf life. It still gives that fresh, green pop we’re looking for.
6| Buy in Bulk: The small bags of nuts are pricey. If you eat them often, buy peanuts in the bulk bin section where you can scoop just the 4 tbsp you need for a fraction of the cost.
7| Size Smart: Choose medium eggplants rather than one giant one. They often have fewer seeds and a sweeter flavor, and you’re less likely to have leftover half-used eggplant going bad in the fridge.
A little savvy shopping makes this healthy, flavorful meal even more of a win for your wallet! Enjoy!
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How to serve this tasty traybake
1| The Classic: Serve it straight from the pan! It’s a complete meal all on its own, perfect for a cozy, satisfying dinner.
2| Over Grains: For a heartier meal, spoon the traybake over a bed of fluffy rice, quinoa, or couscous. This is perfect for stretching it to feed an extra person or two.
3| With Bread: Don’t underestimate the power of bread! A warm piece of naan, pita, or crusty bread is perfect for scooping up every last bit of the creamy coconut sauce and glaze.
4| Cool Contrast: Add a simple side salad with a light, tangy vinaigrette. The crisp, cool greens are a fantastic contrast to the warm, spiced traybake. A quick cucumber salad would also be amazing.
5| Extra Creamy: Love creaminess? Add a big dollop of plain yogurt or a vegan sour cream alternative on top. The cool, tangy flavor works so well with the sweet and savory glaze.
6| Make It a Bowl: Create the ultimate nourish bowl! Start with a base of greens or grains, add the warm traybake, and top with your favorite extra veggies like avocado slices or quick-pickled red onions.
However you serve it, it’s gonna be delicious! Enjoy
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Storage & Reheating Tips
Here are some simple and practical storage and reheating tips for your leftovers.
Storing Your Leftovers:
- Let the traybake cool completely to room temperature before storing this helps keep the texture perfect.
- Transfer it to an airtight container. It will stay fresh in the refrigerator for up to 4 days.
Freezing (Yes, You Can!):
- This dish freezes surprisingly well! Portion it out into freezer-safe containers or bags.
- It will keep for up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
Reheating for Best Results:
- Oven or Air Fryer (Recommended): Reheat at 350°F (175°C) for 15-20 minutes, until piping hot. This keeps the eggplant from getting soggy and restores that perfect texture.
- Microwave (Quick Fix): Place a portion in a microwave-safe dish, cover with a damp paper towel to keep it moist, and heat in 60-second bursts, stirring in between, until hot.
Try my Golden Tofu and Veggie Scramble recipe.
Final Thoughts
And that’s it! I really hope this recipe becomes a trusted favorite in your kitchen like it is in mine. It’s the perfect proof that a meal doesn’t have to be complicated to be truly amazing. If you give this a whirl, I’d love to hear how it turned out for you. Now, go grab that tray, get baking, and get ready to enjoy one of the most satisfying meat-free meals you’ve ever had. Happy cooking.
Recipe Card
Maple-Glazed Eggplant and Lentil Traybake
You have to try this incredible one-pan wonder! My maple-peanut glazed eggplant with lentils is creamy, savory, and so easy to make 😍. Ready in under an hour for a stress-free dinner!
Ingredients
For the eggplant:
To serve:
Instructions
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Preheat the oven to 400°F (200°C).
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Prepare the base. In a deep baking tray or dish, combine the coconut milk, drained lentils, half of the sliced green onions, grated ginger, tamari, and finely chopped red chili. Season with a pinch of salt. Mix thoroughly to combine.
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Make the glaze. In a separate bowl, whisk together the peanut butter, tamari, olive oil, maple syrup, and the zest and juice of both limes until a smooth emulsion forms.
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Prepare the eggplant. Using a pastry brush, coat both sides of each eggplant slice with approximately half of the prepared glaze. Arrange the glazed eggplant slices in a single layer on top of the lentil mixture in the tray.
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Bake. Transfer the tray to the preheated oven and bake for 45 minutes, or until the eggplant is tender and the liquid has reduced slightly.
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Apply remaining glaze. Upon removal from the oven, immediately brush the reserved glaze over the top of the eggplant slices.
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Serve. Garnish the traybake with fresh cilantro, roasted peanuts, red pepper flakes, and the remaining sliced green onions before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 430kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 10g50%
- Sodium 600mg25%
- Total Carbohydrate 48g16%
- Dietary Fiber 18g72%
- Sugars 18g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
