Aubergine and lentil Mediterranean stacks

November 28, 2013 (Last Updated: January 11, 2019)

Aubergine and lentil Mediterranean stacks

Serves: 4
Cooking Time: 35 mins


  • 4 medium aubergines, thickly sliced
  • into discs
  • 45ml (3 tbsp) olive or avocado oil
  • salt and freshly ground black
  • pepper, to taste
  • 1 x 400g tin lentils, drained and
  • rinsed
  • 125ml (½ cup) sun-dried tomatoes
  • in oil, chopped
  • a small handful of marjoram leaves
  • 15ml (1 tbsp) vinegar
  • 125g chevin (goat’s milk cheese) or
  • feta, coarsely crumbled



Preheat the oven to 180°C. Place the aubergines on a baking tray and brush with oil, season with salt and pepper, and roast in the oven until soft, about 20 – 25 minutes. Set aside to cool.


Combine the lentils, sun-dried tomatoes and oil, marjoram and vinegar, and set aside.


Stack the aubergine discs into 4 jars, alternating the layers with the lentil mixture and crumbled chevin.


Seal and serve at room temperature.

Send this to a friend