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