Roasted eggplant stack with lentil passata and tahini yoghurt

Instructions

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.