Aubergine and lentil Mediterranean stacks – Food & Home Magazine
Roast aubergine slices and top with tangy lentils and sun-dried tomatoes for flavorful Mediterranean stacks—perfect for a healthy lunch.
Ingredients
- 4 medium aubergines, thickly sliced
- into discs
- 45ml (3 tbsp) olive or avocado oil
- salt and freshly ground black
- pepper, to taste
- 1 x 400g tin lentils, drained and
- rinsed
- 125ml (½ cup) sun-dried tomatoes
- in oil, chopped
- a small handful of marjoram leaves
- 15ml (1 tbsp) vinegar
- 125g chevin (goat’s milk cheese) or
- feta, coarsely crumbled
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