Aubergine, tomato, lentil and mozzarella stack
Ingredients
- 150g ready-made pesto
- 100ml olive oil
- pine kernels, toasted
- 3 large aubergines, thickly sliced
- 3 large tomatoes, thickly sliced
- 2 mozzarella balls, sliced
- 1 x 410 tin lentils, drained and rinsed
- 2 garlic cloves, crushed
- 15ml (1 tbsp) sun-dried tomatoes
- 5ml (1 tsp) dried oregano
- 15ml (1 tbsp) fresh rosemary, chopped
- 60ml (¼ cup) olive oil
- Parmesan, grated, to serve
Instructions
1
Preheat the oven to 180°C.
2
In a bowl, mix together the dressing ingredients and set aside until needed.
3
Place a slice of aubergine in the bottom of 6 round ring moulds. Top with a slice of tomato, then a slice of mozzarella and a spoonful of lentils. Repeat until these ingredients are finished, ending with a mozzarella layer.
4
Mix together the garlic, sun-dried tomatoes, oregano, rosemary and olive oil and pour over the stacks. Bake until cooked, about 30 minutes.
5
To serve, turn the stacks out onto plates, pour over the dressing and sprinkle with the Parmesan. Serve hot with crusty bread.
Notes
To drink: A full-bodied red like Rust en Vrede Cabernet Sauvignon 2007.
