Aubergine Stacks with Red Lentils and Quinoa | © 2015 |

This simple, natural gluten free recipe for a satisfying, tasty red lentil-quinoa eggplant salad stack is full of all the things a balanced, nutritious meal requires: vitamins, fiber, carbohydrates, and protein.

Quinoa is a delicious whole "grain" that is easy to digest, full of high quality complete protein, fiber, and magnesium. Nutritionally mighty lentils are a very good source of cholesterol-lowering fiber and also provide good amounts of protein and minerals.

  • 100 g Quinoa
  • 100 g Red lentils
  • 2 Large aubergine, cut crossways into twelve 1.5cm-thick slices
  • Olive oil spray
  • A few cherry tomatoes, diced
  • 1 Small red onion, diced
  • 3 tbsp Chopped spring onions
  • 2 tbsp White balsamic vinegar
  • 2-3 tbsp Olive oil
  • Salt and pepper to taste
  • Some baby salad leaves
  • Balsamic cream, optional

  1. Put the quinoa in a sieve and rinse in cold water. Cook the quinoa in a pot of boiling water for 10-15 minutes until tender, drain well, then set aside to cool.
  2. Rinse and drain the red lentils. Pop them in a pot with 1 cup of water. Bring to the boil, then turn down and simmer for about 5 minutes until tender yet firm.
  3. Heat a large frying pan over medium-high heat. Spray the eggplant with olive oil spray. Add half the eggplant to the pan and cook for 6 minutes each side or until tender and golden. Repeat with remaining eggplant.
  4. In a bowl, place the quinoa, red lentils, tomato, red onion, and spring onions in a bowl. Drizzle over the balsamic vinegar and the oil. Season with salt and pepper. Toss to combine.
  5. Layer the eggplant slices with lentil-quinoa mixture, finishing with a slice of eggplant. Top with some salad leaves. Drizzle over some balsamic cream over to serve. | © 2015 |
 | © 2015 |

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