Pack-and-go aubergine and lentil stacks

By Drum Digital
03 February 2015

Make a jar of layered vegetables and lentils for lunch at work.

SERVES 2-4

Preparation: 5 min

Cooking: 25 min

4 aubergine, thickly sliced into discs

45 ml (3 T) olive oil

salt and pepper

400 g lentils, drained

125 ml (½ c) sundried tomatoes, chopped

handful basil leaves

15 ml (1 T) vinegar

125 g feta cheese, coarsely crumbled

200 g ox tongue, sliced

Preheat oven to 180 °C.

1 Place the aubergines on a baking tray and brush with oil.  Season with salt and pepper and roast for 25 minutes or until soft. Set aside to cool.

2 Combine the lentils, sundried tomatoes, basil and vinegar and set aside.

3 Stack the aubergines into 2-4 jars, topping with lentil mixture, cheese and tongue.

4. Seal and serve when needed.

Wednesday - Fruit rolls

Turn leftover fruit into a crunchy, sweet, sticky dessert.

SERVES 4

Preparation: 15 min

Cooking: 40 min

2 apples

1 pear

10 ml (2 t) cinnamon

45 ml (3 t) brown sugar

100 g mixed nuts

500 g phyllo pastry

30 g butter, melted

Syrup

100 ml water

125 ml (½ c) caster sugar

1 cinnamon stick

5 cloves

1 Preheat oven to 180 °C. Place the fruit in a pot with cinnamon, brown sugar and nuts. Cook until sugar dissolves.

2 Brush 2 sheets of phyllo with butter on both sides. Lay sheets on top of each other and cut into 10 cm strips, Place a little of the fruit mixture on each strip, roll up into cigar shapes, then curl to form doughnuts. Brush with butter and bake for 30 minutes.

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