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 Mediterranean O’Lentil And Aubergine Stack

 Mediterranean O’Lentil and Aubergine Stack

For 2 persons


6 slices of O’Lentil “Slice & Dice” 10mm

4 slices of peeled aubergine 10mm

50g sliced onions

50g diced tomatoes

50g goats cheese (optional) or vegan cheese

8 basil leaves


Garlic oil



Pan fry onions in garlic oil until soft, add tomato and season

Pan fry aubergine until soft and with a little colour

Make a stack starting with the O’Lentil then aubergine, tomato and basil, season with care and repeat again, finishing with O’Lentil. Top with goats or vegan cheese

Bake in oven 12 minutes 180c

To serve

Dress with basil and tomato sauce and offer a cos lettuce salad dressed with lemon, dusted with black pepper and

brown sugar.

Points to Watch

Ensure aubergines are cooked through

When making stack keep tidy and a nice shape

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