Aubergine, tomato, lentil and mozzarella stack – Food & Home Magazine
Layered with aubergine, tomato, mozzarella, and lentils in individual molds, this recipe offers a delightful stack of savory flavors in bite-sized portions.
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
More Like This
Aubergine and cheesy filo stacks – Food & Home Magazine
foodandhome.co.za
Pesto Aubergine Recipe | Samsung Food App
app.samsungfood.com
mozzarella and vegetable stack recipe | Schwartz
schwartz.co.uk
Easy & Delicious Aubergine and Mozzarella Pasta
kitchen20.com
Cheesy Aubergine Lasagne Layered with Tomato Sauce - Recipe By Me
recipebyme.com
Spaghetti lentil bolognese
nzwomansweeklyfood.co.nz
Cheesy aubergine and lentil bake recipe | Sainsbury`s Magazine
sainsburysmagazine.co.uk
Beef fillet, aubergine, tomato and haloumi stack – Food & Home Magazine
foodandhome.co.za