Aubergine, spinach & lentil stacks
0
Points®
Total time: 1 hr 10 min • Prep: 30 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Garlic
2 clove(s)
Cherry Tomatoes
400 g
Basil, fresh
10 leaf/leaves
Quark, fat free, plain
180 g
Spinach
50 g
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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