Eggplant and lentil stacks

Not just for vegetarians, this dish is piled high with sweet tomato, tangy goats cheese and protein-packed lentils.

Recipe «Eggplant and lentil stacks» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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 semi-dried tomatoes, coarsely chopped , 1 tbsp red wine vinegar, 2 tbsp extra virgin olive oil, 120g goats cheese, crumbled , 1/3 cup shredded fresh basil, 60g baby rocket leaves.

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 semi-dried tomatoes, coarsely chopped 
• 1 tbsp red wine vinegar 
• 2 tbsp extra virgin olive oil 
• 120g goats cheese, crumbled 
• 1/3 cup shredded fresh basil 
• 60g baby rocket leaves 

Instructions

1. Heat 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.
2. Meanwhile, 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.
3. Place 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.