Layered Mediterranean Lentil & Eggplant Stacks

Looking for a meal that's as beautiful on the plate as it is delicious and nourishing? These Layered Mediterranean Lentil & Eggplant Stacks are your answer. This recipe is a vibrant, single-serving tower of flavor that's both satisfying and incredibly wholesome.

Inspired by the classic Greek moussaka, this version gets a modern, healthy twist. We swap the traditional meat sauce for a savory, protein-packed red lentil and tomato filling, spiced with a warming hint of cinnamon and oregano. Roasted eggplant and zucchini rounds form the structure, creating a dish that's naturally dairy-free and bursting with Mediterranean goodness.

Ingredients for Your Mediterranean Stack

• 1 small eggplant (approx. 200g), sliced into thick rounds
• 1 small zucchini (approx. 150g), sliced into thick rounds
• 75g dry red lentils, rinsed
• 200g canned chopped tomatoes
• 1/2 small yellow onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Fresh parsley, for garnish
• A squeeze of lemon juice

Step-by-Step Instructions

1. Preheat your oven to 200°C (400°F). Arrange the eggplant and zucchini slices on a baking sheet, brush lightly with half the olive oil, and season with salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.
2. While the vegetables roast, heat the remaining olive oil in a small saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the rinsed red lentils, chopped tomatoes, oregano, and cinnamon. Add 150ml of water, season with salt and pepper, and bring to a simmer. Reduce the heat, cover, and cook for 15-20 minutes, until the lentils are tender and the sauce has thickened.
4. To assemble, create a stack on your plate by alternating layers of the roasted eggplant, zucchini, and the red lentil mixture. Start with an eggplant slice and finish with a spoonful of the lentil sauce.
5. Garnish the stack with fresh parsley and a squeeze of fresh lemon juice before serving for a bright, fresh finish.

Tips & Substitutions

• Add a Cheesy Layer: If you're not strictly dairy-free, a sprinkle of crumbled feta cheese between the layers or a grating of Parmesan on top adds a wonderful salty kick.
• Bulk Up the Veggies: Feel free to roast other vegetables like sliced bell peppers or mushrooms alongside the eggplant and zucchini for extra flavor and nutrients.
• Meal Prep Friendly: You can roast the vegetables and make the lentil sauce ahead of time. Store them in separate airtight containers in the fridge for up to 3 days. Simply reheat and assemble when you're ready to eat.

Nutrition Information

This Lentil & Eggplant Stack isn't just a meal; it's a testament to how creative, delicious, and satisfying plant-based cooking can be. It's the perfect dish for a special weeknight dinner for one or an easily scalable recipe for entertaining guests.

Ready to build your own stack of deliciousness? Give this recipe a try and share your beautiful creations with us!

Related Recipe

See the original recipe: "Layered Mediterranean Lentil & Eggplant Stacks"