Slow Food Saddleback News

Eggplant and Lentil Stacks

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
olive oil
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


  1. 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.
  2. 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.
  3. 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.