Eggplant and Lentil Stacks

This is a very tasty and easy healthy dinner option, served with either lamb, beef or chicken!

Served here with BBQ eye fillet steak :-p

Ingredients

• 2 large eggplants, cut crossways into 1.5cm slices
• olive oil spray
• 2 cans brown lentils, rinsed, drained
• 4 spring onions, ends trimmed, thinly sliced
• 110g (1/2 cup) semi-dried tomatoes, coarsely chopped
• 1 tablespoon red wine vinegar (or balsamic vinegar)
• 2 tablespoons extra virgin olive oil
• 1/3 cup chopped flat leave parsley
• 60g baby rocket or baby spinach
• 120g feta cheese, chopped into small dice. 

Preparation

1. Heat a large frying pan (or your BBQ hotplate) over medium-high heat. Spray the eggplant with olive oil spray, add to the pan and cook for 4-5 min each side or until tender and golden. 
2. Place the lentils, spring onions, tomatoes and parsley in a bowl. Drizzle over vinegar and olive oil and season with salt & pepper. Toss to combine
3. Place rocket or spinach leaves on the plate. Top with 2-3 eggplant slices, hereafter lentil mixture. Repeat layers. Top with feta cheese and enjoy!