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Photo of Aubergine, spinach & lentil stacks by WW

Aubergine, spinach & lentil stacks

0
Points® value
Total Time
1 hr 10 min
Prep
30 min
Cook
40 min
Serves
4
Difficulty
Moderate
An impressive looking veggie dish that's great for entertaining. It take a little longer to make, but is well worth the effort

Ingredients

Puy lentils, dry

200 g

Aubergine

3 medium, sliced lengthways into 12 slices

Calorie controlled cooking spray

4 spray(s)

Red onion

1 small, finely chopped

Garlic

2 clove(s), crushed

Cherry Tomatoes

400 g, halved

Basil, fresh

10 leaf/leaves, small handful

Quark, fat free, plain

180 g

Spinach

50 g, baby leaf

Balsamic vinegar

1½ tablespoon(s)

Black pepper

1 pinch

Salt

1 teaspoon(s)

Instructions

  1. Cook the lentils in a large saucepan of boiling water, according to pack instructions, until just tender. Drain and set aside.
  2. 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.
  3. 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.
  4. 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.

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