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.