Aubergine, tomato, lentil and mozzarella stack

May 4, 2010 (Last Updated: January 11, 2019)
Aubergine, tomato, lentil and mozzarella stack recipe

Aubergine, tomato, lentil and mozzarella stack

Serves: 6
Cooking Time: 40 mins

Ingredients

  • 150g ready-made pesto
  • 100ml olive oil
  • pine kernels, toasted
  • 3 large aubergines, thickly sliced
  • 3 large tomatoes, thickly sliced
  • 2 mozzarella balls, sliced
  • 1 x 410 tin lentils, drained and rinsed
  • 2 garlic cloves, crushed
  • 15ml (1 tbsp) sun-dried tomatoes
  • 5ml (1 tsp) dried oregano
  • 15ml (1 tbsp) fresh rosemary, chopped
  • 60ml (¼ cup) olive oil
  • Parmesan, grated, to serve

Instructions

1

Preheat the oven to 180°C.

2

In a bowl, mix together the dressing ingredients and set aside until needed.

3

Place a slice of aubergine in the bottom of 6 round ring moulds. Top with a slice of tomato, then a slice of mozzarella and a spoonful of lentils. Repeat until these ingredients are finished, ending with a mozzarella layer.

4

Mix together the garlic, sun-dried tomatoes, oregano, rosemary and olive oil and pour over the stacks. Bake until cooked, about 30 minutes.

5

To serve, turn the stacks out onto plates, pour over the dressing and sprinkle with the Parmesan. Serve hot with crusty bread.

Notes

To drink: A full-bodied red like Rust en Vrede Cabernet Sauvignon 2007.

 

 

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