November 07, 2011

Eggplant and lentil stacks


Hello friends, how was your weekend?

It was a very warm spring weekend here in Sydney, and we got the first real taste of summer. I did some gardening on my little balcony - the herbs are growing fast and now there are even a few tiny tomatoes popping up! It'll be some time yet until they are ripe enough to eat, but I am so excited to see them grow. 

Sunday was such a warm day that I felt like cooking us something light. These tasty eggplant and lentil stacks are a perfect vegetarian meal, and certainly perfect to feed my latest eggplant addiction. You could use beluga lentils too, but I had some green lentils waiting to be used, so I cooked them up instead. Goat cheese would be a great alternative to feta, but you can leave the cheese out if you like.



Eggplant and lentil stacks
(recipe adapted from taste.com.au)

200g lentils
1 large eggplant, cut into slices
2 shallot greens, thinly sliced
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
100g feta cheese
pinch of sea salt
freshly ground black pepper
rocket leaves, for serving

1. Rinse the lentils and place in a saucepan with plenty of fresh water. Bring to boil, then let simmer until just tender. Drain and set aside.

2. Brush the eggplant slices on both sides with olive oil. Heat a large frying pan over medium heat. Cook the slices for a few minutes on each side. 

3. Mix the shallots, and sherry vinegar with the lentils. Season the mixture with a pinch of salt and freshly ground black pepper. You can add a dash of olive oil in the mix as well.

4. Place an eggplant slice on a serving plate, spoon on some lentils, add another layer of eggplant and lentils and top with a slice of eggplant. Crumble on some feta cheese and scatter the rocket leaves around. Repeat with the second stack. Serve immediately.

28 comments:

  1. Beautiful and appetizing!

    Cheers,

    Rosa

    ReplyDelete
  2. so simple yet so great!

    www.maneetgupta.blogspot.com

    ReplyDelete
  3. Mmmmm I love lentils! Always feel good when I eat them - like them in salad a lot. Good weekend, thanks! Saw a friend and then visited Richmond for shopping and a walk along the river!

    ReplyDelete
  4. A really good idea. I love eggplant also, but never combined it with lentils. Should give it a try. Looks great.

    ReplyDelete
  5. We had a fabulous weekend in the sun too - swimming and BBQ on saturday and a leisurely walk around The Rocks and Circular Quay on Sunday :) I LOVE eggplants.. you got me craving eggplant parmigiana now but it's not quite as healthy as your option hehe..

    ReplyDelete
  6. mmm love eggplants. this looks delish!

    ReplyDelete
  7. beautiful photos! love the dish.

    ReplyDelete
  8. Yummy. Eggplants are in season here on the Riviera so your recipe will be Tuesday's dinner. Thanks!

    ReplyDelete
  9. anything with lentils and feta has my heart :)

    ReplyDelete
  10. Hi SF,
    Have just swung on over from Sarah's blog - hallelujah - someone who is creating real recipes for us sugar free lost souls. Am now looking forward to trawling your blog, thank you, thank you, thank you.

    ReplyDelete
  11. So delicious! Perfect weather for it too :)

    ReplyDelete
  12. Am hugely addicted to eggplants and always on the lookout for new recipes! This fits the bill excitingly and, methinks, will be on the menu tomorrow! Thanks :) !

    ReplyDelete
  13. Hi!
    ... looks tasty! Eggplants are at the end of season here, in the north of italy, but maybe I can find some and I still have some fresh rocket and shallot greens on my terrace... I think I'm gonna make it! :-)

    ReplyDelete
  14. mmmm....I don't cook enough with lentils, I need to work them into my diet a little more - as this looks amazing!

    ReplyDelete
  15. Mmm, beautiful. I have to try this :)

    ReplyDelete
  16. Yumm!!! These look amazing Maria, and those photos make we want to grab my fork and dive in!

    ReplyDelete
  17. Yum! Our little eggplant plants are coming along nicely in the garden. Can't wait to get cooking them! I love the idea of your stack.

    ReplyDelete
  18. woah - this looks absolutely delicious :-) I must try this

    ReplyDelete
  19. great use for lentils--it's high time they were used for something other than soup! :)

    ReplyDelete
  20. Both eggplant and lentils are constant addictions in my house. This is such a great way of combining them both. What a yummy recipe. Good to hear that your garden is blossoming. Enjoy the beautiful weather too.

    ReplyDelete
  21. Looks great! Summer is definitely over here in Switzerland, but I do have an eggplant in the fridge and lentils are always in my pantry, so I'll definitely give it a try!

    ReplyDelete
  22. Vegan-licious! Those wonderful combination really makes me crave. Yummy!

    buy aion account

    ReplyDelete
  23. Gorgeous presentation. I am loving this recipe.

    ReplyDelete
  24. Beautiful presentation and love how you put the eggplant on the gorgeous color of plate!!

    ReplyDelete
  25. I just cooked this for lunch and it was sensational. I admit that i didn't have sherry vinegar so i just went without and it was still delicious. Thank you.

    ReplyDelete