Eggplant and Lentil Salad Stacks

Eggplant and Lentil Salad Stacks

Ingredients:

• 1/3 cup shredded fresh Organic Herb, Basil
• 60g baby Organic Rocket, Local (Arugula)

Preparation:

Heat a large frying pan. Spray eggplant with olive oil. Cook until tender & golden. Place lentils, shallot & tomatoes in a bowl. Drizzle with vinegar and olive oil. Place 1 eggplant slice on each serving plate. Divide half the lentil mixture among the eggplant slices. Top with half the goats cheese. Sprinkle with half the basil. Continue layering finishing with a slice of eggplant. Top with the rocket. Drizzle over the remaining olive oil to serve.

Serves:

4 people