Pack-and-go aubergine and lentil stacks

By Hope Malau
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.

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