Eggplant Lentil Stacks
This makes a very filling hearty meal for a cold winter’s day. the lentils go very nicely with the eggplant and the so cheese is a great addition. We enjoyed the fresh basil leaves as a touch of green and the basil tasted very nice with the rest of the flavors as well.
Serving Size: 4
- 1 & 1/2 cup lentils
- 4 cups water
- 1 vegetable bouillon cube
- 1 onion chopped (optional)
- 1/2 red bell pepper, chopped (optional)
- 1 tablespoon oil
- dash taco seasonings
- dash cayenne or Tabasco
- sun-dried tomatoes (optional)
- 1-2 tablespoons tomato paste (optional)
- 1 eggplant, cut in rounds
- oil for frying
- soy cheese, crumbled or grated
- rucola, chives or basil as garnish
- If you are including the onion and bell pepper, heat 1 tablespoon of oil in a pot and saute the chopped onion and bell pepper.
- When the onion becomes glassy and the bell pepper pieces soft, add the lentils and stir well to mix the flavors.
- Add the water ad bouillon cube.
- Cook the lentils until the lentils are soft but al dente.
- While the lentils are cooking, slice the eggplant and lightly fry on each side.
- The eggplant slices can be kept warm in the oven until ready to serve the meal.
- When the lentils are done, remove from the heat and drain off any excess liquid.
- Add the seasonings and chopped sun-dried tomatoes if using.
- Crumble a piece of soy cheese.
- To assemble, lay a slice of eggplant on a plate, then a layer of lentils, then another pice of eggplant, then top with the lentils, optionally top with another slice of eggplant.
- Garnish with some greens or basil and crumbled soy cheese.
- Optionally if you would prefer the lentil mixture to stick together a bit more, 1-2 tablespoons of tomato paste can be added to the lentils.