Vegetarian

Lentil, Eggplant and Goat’s Cheese Towers

11 February, 2018 . 0

Low in calories and high in fibre, lentils are a superfood legume you need in your life. Add in some cheesy goodness and antioxidant-rich eggplant, and you’ve got a winner winner veggie dinner.

Ingredients

175g (1 cup) yellow split lentils
500ml vegetable stock, plus extra if needed
2 eggplants, cut into at least 8 x 3cm-thick (1.25 inches) discs
Olive oil, for drizzling
250- 350g goat’s cheese, cut into 8 x 2cm-thick (0.75 inch) discs
1 large handful rocket, washed

Method

Step 1.
Combine the lentils and stock in a large saucepan. Bring to a rapid boil then cook for 2 minutes, before reducing to a simmer. Cook for about 20-25 minutes, or until the lentils are plump and tender. Add more stock if the pan starts to run dry.

Step 2.
Meanwhile, generously salt the eggplant discs and let them drain on a plate lined with a double-layer of kitchen paper, turning after 5 minutes.

Step 3.
Add a drizzle of olive oil to a medium frying pan and preheat to hot. Pat eggplant dry with more kitchen paper and wipe off any excess salt. Drizzle with olive oil and season with a little freshly ground black pepper.

Step 4.
Fry eggplant for 5-7 minutes, turning once, or until lightly charred. Remove from the frying pan and top each with a goat’s cheese disc. Season with a little salt and pepper.

Step 5.
Return to the frying pan and cook for about 2-3 minutes, or until the cheese is golden-brown and starting to bubble.

Step 6.
Remove from the frying pan and top each stack with some cooked lentils. Stack two for each portion, sandwiching and topping the stacks with rocket leaves before serving.

Serves 4