Ingredients

• 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

Instructions

1. 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. 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. 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. 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. 5.Garnish the stack with fresh parsley and a squeeze of fresh lemon juice before serving.

Nutrition Information

Why this recipe