Eggplant, ricotta and lentil stacks
2
Point(s)
Total Time
43 min
Prep
12 min
Cook
25 min
Serves
4
Difficulty
Easy
Flavorful eggplant, hearty lentils and creamy ricotta come together as a trinity of appetite-pleasing goodness in this Mediterranean inspired meal that's on the table in less than hour. An excellent al fresco lunch entree or perfect patio dinner dish, the tomato and garlic-laced lentils get sandwiched between eggplant slices and fresh spinach, then layered with a creamy herb-spiked ricotta that holds the stack together. If you have aged balsamic vinegar on hand, this recipe offers the perfect opportunity to use it. Since the vinegar is drizzled over the stacks just before serving and not mixed into a dressing, you'll be able to taste every delicious drop. Keep it consistent, by serving these hearty stacks alongside more spinach - a fresh, baby spinach salad with a sprinkling of golden raisins on top.
Ingredients
Olive oil cooking spray
2 spray(s)
Dry lentils
¾ cup(s), French green, picked over and rinsed
Uncooked eggplant(s)
3 large, each cut into 4 lengthwise slices
Table salt
1 tsp
Olive oil
2 tsp
Uncooked red onion(s)
1 medium, finely chopped
Garlic
2 medium clove(s), minced
Fresh cherry tomato(es)
2 cup(s), mixed-color, halved
Basil
½ cup(s), chopped fresh
Black pepper
¼ tsp
Fat-free ricotta cheese
1 cup(s)
Fresh baby spinach
½ cup(s), leaves
Balsamic vinegar
1½ Tbsp