Aubergine, spinach & lentil stacks
Puy Lentils, dry
3 medium, sliced lengthways into 12 slices
Calorie controlled cooking spray
1 small, finely chopped
2 clove(s), crushed
400 g, halved
10 leaf/leaves, small handful
Quark, fat free, plain
50 g, baby leaf
- Cook the lentils in a large saucepan of boiling water, according to pack instructions, until just tender. Drain and set aside.
- Meanwhile, heat a griddle pan over a hight heat. Mist the aubergine with cooking spray and cook in batches on the griddle for 4-5 minutes on each side, or until tender, then set aside.
- Mist a frying pan with cooking spray. Add the onion and garlic, and cook over a medium heat, stirring, for 5 minutes. Add the tomatoes and cook, stirring, for 5 minutes or until they start to soften. Stir in the lentils and heat through, then add the basil. Season to taste.
- Put 3 aubergine slices on each of 4 serving plates. Layer them together with the lentil and tomato mixture, the quark and the spinach leaves – reserve a few spinach leaves to garnish. Drizzle over the balsamic vinegar and serve.