Eggplant and lentil stacks

Photo Credit: http://www.taste.com.au

Eggplant and lentil stacks

Original Recipe: http://www.taste.com.au/recipes/21136/eggplant+and+lentil+stacks

Ingredients:

• 2 large eggplants, cut crossways into twelve 1.5cm-thick slices
• Olive oil spray
• 2 x 400g cans brown lentils, rinsed, drained
• 4 shallots, ends trimmed, thinly sliced
• 110g (1/2 cup) semi-dried tomatoes, coarsely chopped
• 1 tbs red wine vinegar
• 2 tbs extra virgin olive oil
• 120g goats cheese, crumbled
• 1/3 cup shredded fresh basil
• 60g baby rocket leaves

Directions:

1. Heat a large frying pan over medium-high heat. Spray the eggplant with olive oil spray. Add half the eggplant to the pan and cook for 6 minutes each side or until tender and golden. Repeat with remaining eggplant.
2. Meanwhile, place the lentils, shallot and tomato 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. Top with half the goats cheese. Sprinkle with half the basil. Continue layering with the remaining eggplant, lentil mixture, goats cheese and basil, finishing with a slice of eggplant. Top with the rocket. Drizzle over the remaining olive oil to serve.