Ingredients Jump to Instructions ↓

  1. 2 medium aubergines

  2. 250 g mozzarella , sliced

  3. 2 tbsp basil

  4. 4 tbsp olive oil

  5. 1/2 lemon , juice only

  6. 1 clove garlic , chopped freshly ground black pepper

  7. 3 tbsp black beluga lentils , cooked

  8. 200 g plum tomatoes

  9. 4 tbsp extra virgin olive oil

  10. 2 tbsp balsamic vinegar sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Aubergine steak with lentil dressing Method 1. Slice the aubergines lengthways into 4 long tongues.

  2. Combine all the marinade ingredients. Pour the marinade over the aubergine steaks and leave for 30 minutes.

  3. Preheat a grill to medium; place the aubergine tongues on a baking sheet and grill for 5-6 minutes on each side.

  4. Top the flesh side of each tongue with a slice of mozzarella cheese and return to the grill for a further 4-5 minutes, until the cheese is melted and slightly browned.

  5. For the dressing , combine the lentils, tomatoes, olive oil and balsamic vinegar in a large bowl and season to taste.

  6. Place the aubergine steaks on a large platter and spoon over the dressing. Add a good grinding of freshly ground black pepper, scatter over the basil leaves and serve.


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