Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Workshops 12 month plans only. Offer ends 27/11/24. See terms.
Join now
Photo of Eggplant, ricotta and lentil stacks by WW

Eggplant, ricotta and lentil stacks

2
Points®
Total Time
1 hr 10 min
Prep
40 min
Cook
30 min
Serves
8
Difficulty
Moderate
There’s no doubt that this dish is full of Mediterranean flavour and since it’s full of vegies, lentils and ricotta it is perfect for a light lunch!

Ingredients

Dry lentils

1 cup(s), (200g) green puy variety

Eggplant

2 large, cut crossways into 1.5cm-thick slices (24 slices)

Olive oil

2 tbs

Red onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Cherry tomatoes

400 g, mixed baby, halved

Fresh basil

⅓ cup(s), shredded

Red wine vinegar

1½ tbs

Reduced-fat ricotta cheese

¾ cup(s), (180g) crumbled

Baby spinach

50 g

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook the lentils in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  2. Meanwhile, heat a grill to high. Lightly spray eggplant with oil. Add half eggplant to the grill and cook for 4-5 minutes each side or until tender and golden. Repeat with remaining eggplant.
  3. Heat half the oil in a large frying pan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the tomatoes and cook, stirring, for 5 minutes or until tomatoes start to soften. Stir in lentils and heat through. Stir in basil. Season with salt and pepper.
  4. Meanwhile, combine the vinegar and remaining oil in a small bowl.
  5. Place 1 eggplant slice on each of eight serving plates. Top with one-third of the spinach, half the lentil mixture, then half the ricotta cheese. Repeat layering with the eggplant, add half the remaining spinach, the remaining lentil mixture and ricotta cheese. Top with remaining eggplant slices, then spinach. Drizzle over dressing. Serve.

You might like

You might like