Eggplant Stack
Serves 2-4
Time 15 minutes
Ingredients
2 eggplants, cut into rounds
Extra virgin olive oil – over half a cup
2 cans brown lentils, rinsed and drained
½ cup semi dried tomatoes, chopped and drained
½ cup pitted black kalamata olives, chopped
1 block of goat’s cheese
Fresh rocket or fresh basil, to serve
Salt and pepper
Pesto
1 cup flat leaf parsley
1 cup basil
½ cup grated parmesan
2 garlic cloves
⅓ cup toasted pine nuts
Method
In a food processor combine the pesto ingredients with olive oil (around half a cup) and a pinch of salt and blitz until smooth, set aside.
Warm a non-stick skillet, spray the eggplant rounds with olive oil and grill for around 8 minutes so softened inside and charred outside slightly.
Meanwhile prepare sundried tomatoes and olives and combine in a bowl with the drained lentils and a glug of olive oil.
When eggplant is done – put a piece on a plate and smear pesto and sprinkle of lentil mixture and repeat to create a stack.
Crumble goat’s cheese on top and top with some additional greens.