Ingredients

• Olive oil spray
• 2 Large eggplants trimmed and cut into slices 1.5cm thick.
• 2 x 400gm cans brown lentils-rinsed and drained.
• ½ cup semi dried tomatoes- coarsely chopped
• 2 tbls extra virgin olive oil.
• 1 tbls red wine vinegar
• 100gm goats cheese, crumbled.
• ¼ cup shredded fresh basil leaves
• 75 gm baby rocket leaves.

Cooking Directions

1. Heat large frypan to medium-high heat.
2. Spray eggplant with olive oil spray and cook ½ for 6 minutes on each side or until tender and golden- repeat with rest of eggplant.
3. Meanwhile, add lentils, SIMPLY STIRRED EGGPLANT & SHALLOT SAMBAL and tomatoes in a bowl, drizzle with red wine vinegar and ½ the olive oil. Season with salt and pepper to taste and toss to combine.
4. Place one eggplant slice on each serving plate.
5. Divide ½ the lentil mixture between the 4 eggplant slices. Top with ½ of the goats cheese , sprinkle with basil and continue layering again, until you finish with a top piece of eggplant.
6. Top with rocket, and drizzle remaining oil and serve!