adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Eggplant and lentil stacks
Eggplant and lentil stacks
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Savory lentil salad with tomatoes and creamy goat cheese.
Ingredients:
  • 2 large eggplants, cut crossways into twelve 1.5cm-thick slices
  • Olive oil spray
  • 2 x 400g cans brown lentils, rinsed, drained
  • 4 shallots, ends trimmed, thinly sliced
  • 110g (1/2 cup) semi-dried tomatoes, coarsely chopped
  • 20.00 ml red wine vinegar
  • 36.40 gm extra virgin olive oil
  • 120g goats cheese, crumbled
  • 82.50 ml shredded fresh basil
  • 60g baby rocket leaves
Instructions:
  • Preheat a large frying pan over medium-high heat. Generously coat the eggplant slices with olive oil spray. Cook half of the eggplant in the pan for 6 minutes on each side until they are golden and tender. Repeat the process with the remaining eggplant slices.
  • In a bowl, combine lentils, shallot, tomato, vinegar, half the oil, salt, and pepper. Mix well.
  • Place a slice of eggplant on each plate. Spread half of the lentil mixture on top of the eggplant slices. Add half of the goat cheese and sprinkle with half of the basil. Continue layering with the remaining eggplant, lentil mixture, goat cheese, and basil, finishing with another slice of eggplant. Top with rocket and drizzle the remaining olive oil before serving.

Similar Recipes