Not just for vegetarians, this dish is piled high with sweet tomato, tangy goat’s cheese and protein-packed lentils.
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
- 1 tablespoon red wine vinegar
- 2 tablespoons extra virgin olive oil
- 120g goats cheese, crumbled
- 1/3 cup shredded fresh basil
- 60g baby rocket leaves
Method
- Step 1Heat a large frying pan over medium-high heat. Spray the eggplant with olive oil spray. Add half the eggplant to the pan and cook for 6 minutes each side or until tender and golden. Repeat with remaining eggplant.
- Step 2Meanwhile, place the lentils, shallot and tomato in a bowl. Drizzle over the vinegar and half the oil. Season with salt and pepper. Toss to combine.
- Step 3Place 1 eggplant slice on each serving plate. Divide half the lentil mixture among the eggplant slices. Top with half the goats cheese. Sprinkle with half the basil. Continue layering with the remaining eggplant, lentil mixture, goats cheese and basil, finishing with a slice of eggplant. Top with the rocket. Drizzle over the remaining olive oil to serve.
- High fibre
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1504 kj
Energy
18g
Fat Total
6g
Saturated Fat
13g
Fibre
19g
Protein
14mg
Cholesterol
154.68mg
Sodium
14g
Carbs (sugar)
25g
Carbs (total)
All nutrition values are per serve
Notes
If you’d like to add meat, place a slice of salami or ham in each layer.
Variation: Sweet potato, spinach & ricotta stacks: Replace the eggplant with sweet potato (kumara). Replace the goats cheese with fresh ricotta. Replace the rocket with baby spinach leaves.
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
0