How do I prepare the eggplant for stacking?

Cut two large eggplants crossways into 12 1/2-inch thick slices, then spray with olive oil and pan-fry until tender and golden.

What kind of lentils are used in this recipe?

This recipe specifically uses red lentils, which are simmered for about 5 minutes until tender yet firm.

Can I make the lentil-quinoa mixture ahead of time?

Yes, you can prepare the quinoa, red lentils, and vegetable mixture in advance and store it separately, then assemble the stacks just before serving.

What gives the lentil-quinoa mixture its flavor?

The mixture is flavored with diced cherry tomatoes, red onion, chopped spring onions, white balsamic vinegar, olive oil, and seasoned with salt and pepper.

How should I store leftover Roasted Eggplant Stacks?

Store any leftover assembled stacks in an airtight container in the refrigerator for up to 2-3 days, noting the fresh salad leaves are best added just before serving.

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Roasted Eggplant Stacks With Red Lentils and Quinoa
[Vegan]

AS By: Angie Schneider

Author Bio

Fresh, whole vegetable-based entrées and simple desserts. Angie's Recipes is an interactive blog dedicated to sharing... Read More

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Three Roasted Eggplant Stacks, layered with red lentils and quinoa, topped with fresh baby salad leaves and balsamic drizzle on a white plate.

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Roasted Eggplant Stacks With Red Lentils and Quinoa [Vegan]

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Ingredients You Need for Roasted Eggplant Stacks With Red Lentils and Quinoa [Vegan]

3/4 cup quinoa
1/2 cup red lentils
2 large eggplants, cut crossways into 12 1/2-inch thick slices
Olive oil spray
A few cherry tomatoes, diced
1 small red onion, diced
3 tablespoons chopped spring onions
2 tablespoons white balsamic vinegar
2-3 tablespoons olive oil
Salt and pepper, to taste
Some baby salad leaves
Balsamic vinegar (optional)

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How to Prepare Roasted Eggplant Stacks With Red Lentils and Quinoa [Vegan]

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.
Rinse and drain the red lentils. Pop them in a pot with 1 cup of water. Bring to the boil, then turn down the heat, and simmer for about 5 minutes until tender, yet firm.
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.
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.
Layer the eggplant slices with lentil-quinoa mixture, finishing with a slice of eggplant. Top with some salad leaves. Drizzle with some balsamic vinegar, to serve.