• Aubergine, tomato, lentil and mozzarella stack

    Serves: 6
    Cooking Time: 40 mins

    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.

     

     

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