Ingredients
- ♡ 2 Tbls Extra Virgin Olive Oil
- ♡ 1 onion diced
- ♡ 1 glove garlic crushed
- ♡ 1 tsp oregano
- ♡ 2 Cups of dried green lentils (soaked overnight)
- ♡ 2 cans of chopped tomatoes
- ♡ 2 eggplant – sliced 1 cm thick. Brushed with oil and using a sandwich press grill.
- ♡ 4 Potatoes think sliced, boiled to just tender
- ♡ 1 ½ Cups Mozzarella Cheese - Grated
- ♡ To serve: Green leafy salad
Instructions
- To cook the lentils:
- ♥ In a casserole dish heat the oil and fry onion until soft.
- ♥ Add garlic and oregano and stir fry until aromatic.
- ♥ Drain and rinse lentils and to the casserole with canned tomatoes stir to combine.
- ♥ Bring the casserole to the boil add 1 cup water, reduce heat and simmer for 30 to 40 minutes or until tender.
- ♥ Can be made the night before and frozen too!
- To assemble stacks:
- ♥ Pre-heat oven to 200°C and line a baking tray with baking paper.
- ♥ Lay one slice of grilled eggplant plant on the baking tray, top with lentils, then potato, then cheese, repeat for another layer.
- ♥ Make 3 more stacks or as many as your ingredients allow.
- ♥ Bake for 15 – 20 minutes or until heated through.
- ♥ Serve with salad and enjoy!!
- P.S. You can assemble and heat in the microwave or oven if you like.
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