Tray bakes are such a versatile, easy way to prepare a meal. Ingredients can be interchanged as long as the cooking times are similar. I’ve used kusundi to add a spicy kick, but you can substitute with a curry paste. The pumpkin and eggplant could be replaced with vegetables like carrots, brussel sprouts, zucchini, or cauliflower. Scatter over fresh herbs and dollop over a yoghurt, or a pesto, for a zesty fresh flavour hit just before serving. 

serves 6-8

2 tablespoons kusundi

1/3 cup (80ml) extra virgin olive oil

1kg pumpkin, peeled, cut into 3cm cubes

1 eggplant, cut into 3cm cubes

1 onion, thinly sliced

500g tomatoes, chopped (or 400g can chopped tomatoes)

1 cup cooked Puy lentils (or 400g can lentils, drained)

sea salt

Preheat oven to 190°C (170°C).

Combine 1½ tablespoons kusundi and 2 tablespoons of olive oil in a large bowl. Add the pumpkin and eggplant pieces, tossing to coat evenly in the mixture.

Heat the remaining olive oil in a frying pan over a medium-high heat. Add the onion and cook for 5 minutes until softened and lightly golden. Stir in the tomatoes, ½ tablespoon of kusundi and ½ cup water. Cook for 5 minutes until simmering and the tomatoes are softened. Transfer the mixture to a 20 x 30cm baking dish.

Spread the lentils over the tomato layer. Arrange the pumpkin and eggplant over the top of the lentils. Cover the baking dish with foil and seal the edges. Bake for 15 minutes, then remove the foil and continue baking for 10 to15 minutes, until the pumpkin is tender and browning around edges.

Scatter the parsley and spoon dollops of yoghurt over the top.  Serve immediately.

Fiona Hammond © April 2020