Roasted eggplant stack with lentil passata and tahini yoghurt
Last updated date: 23 September 2022
- 2 eggplantaubergineXs, each cut into 6 rounds
- 1 tablespoon ground cumin
- 1 cup drained, chopped, store-bought roasted red capsicum
- 1 cup grated reduced-fat mozzarella
- 400g can no-added-salt lentils, drained, rinsed
- 400g passata
- ²⁄³ cup reduced-fat Greek-style yoghurt
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 2 teaspoons crushed garlic
- ¼ cup chopped fresh flat-leaf parsley leaves
- lemon wedges, to serve
1 Preheat oven to 180°C. Line a large baking tray with baking paper. Lightly spray eggplant with olive oil, then sprinkle with cumin. Heat a large non-stick frying pan over medium-high heat. Add eggplant and cook for 2 minutes each side or until browned. Transfer to prepared tray. Top with capsicum and cheese and bake for 15 minutes or until golden and tender.
2 Meanwhile, place lentils and passata in a saucepan over medium-high heat and cook, stirring, for 3 minutes or until heated through. Season well.
3 Whisk together yoghurt, tahini, juice and garlic. Divide lentil mixture among four shallow bowls. Stack three eggplant rounds in centre, dollop with yoghurt mixture and garnish with parsley. Serve with lemon.
Don’t want the fuss of stacking the eggplant rounds? Arrange them in a circular pattern on the plate – the dish will look just as appetising!
Nutrition Info (per serve)
Total fat 15.7g
–Saturated fat 4.8g
Dietary fibre 14.3g
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