Submitted by Rhonni. From the Taste website circa 2012. This makes quite a large quantity but any left-over lentil mix is great on its own. Substitute feta, sheeps cheese and/or haloumi for the goats cheese.
2 large eggplants, cut crossways into twelve 1.5 cm thick slices
2 x 400g tins brown lentils, rinsed and drained
4 shallots, ends trimmed, thinly sliced
1/2 cup semi-dried tomatoes, coarsely chopped
1 T red wine vinegar
2 T olive oil
120g goats cheese, crumbled
1/3 cup shredded fresh basil
60g baby rocket leaves
Heat a large frying pan over medium-high heat. Brush eggplant with olive oil. Cook eggplant in batches for 6 minutes each side or until tender and golden.
Meanwhile, place the lentils, shallots and tomatoes in a bowl. Drizzle over the vinegar and half the oil. Season with salt and pepper. Toss to combine.
Place 1 eggplant slice on each serving plate. Divide half the lentil mixture among the eggplant slices and top with half the goats cheese. Sprinkle with half the basil. Continue layering with the remaining eggplant, lentil mix, goats cheese and basil, finishing with a slice of eggplant. Top with the rocket. Drizzle over the remaining olive oil to serve.
From the Women’s Weekly Not-So-Humble Vegetables cookbook:
European folklore has it that eating eggplant skin caused insanity. We prefer the Turkish tale where the sultan fainted with pleasure upon eating a dish of tiny stuffed eggplants…proof of the allure of this seductive vegetable.
A tip from Vicki
Vicki has found this tip from Maggie Beer very handy. Soak sliced or cubed eggplant for an hour or so in a large bowl of water. Drain well in colander, pat dry then fry, roast or barbecue with olive oil. The eggplant will not soak up as much oil during cooking.
Thirroul’s Flame Tree Co-op officially opened their new store on Saturday 3 March.
Thanks to a crowdfunding campaign late last year which raised over $80 000 the co-op was able to celebrate eight years of trading by moving to much larger premises just across the road from the old store.
The not-for-profit organisation has some 600 active members and the store is operated primarily by volunteers. It is now open six days a week and boasts a larger shopfront, some off-street parking, a dedicated cool room and an expanded range of products ranging from apples to flour and toilet paper to miso. Although it isn’t always possible, the co-op aims to supply local, sustainable, organic and unpackaged goods.
You’ll find Flame Tree at the southern end of the village (355 Lawrence Hargrave Drive) and more information is available from the website http://www.flametree.coop or on FaceBook. Opening hours are 9am to 6pm Monday, Tuesday, Wednesday and Friday; 9am to 7pm on Thursdays and 9am to 4pm on Saturdays.