Ingredients
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Olive oil cooking spray
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3 large eggplant, thinly sliced lengthways
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4 zucchini, thinly sliced lengthways
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410g can diced tomatoes (with basil and garlic)
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400g can lentils, drained, rinsed
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400g butternut pumpkin, cut into 3mm-thick slices
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1/2 cup uncooked couscous
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250g mozzarella cheese, sliced into rounds
Method
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1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm x 21cm baking dish.
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2Heat a chargrill or non-stick frying pan over medium-high heat. Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender. Place on a plate. Spray zucchini with oil. Cook, in batches, for 2 to 3 minutes each side or until browned and tender. Place on a plate.
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3Combine tomato and lentils in a bowl. Season with salt and pepper.
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4Place one-third eggplant, in a single layer, in prepared dish. Top with one- third zucchini. Arrange half the pumpkin, in a single layer, over zucchini. Sprinkle over half the couscous. Dollop one-third tomato mixture over couscous. Repeat layers once. Arrange remaining eggplant, in a single layer, over tomato mixture. Top with remaining zucchini. Spread with remaining sauce. Arrange cheese over tomato mixture. Cover with foil.
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5Bake for 30 minutes. Remove foil. Bake for 30 to 40 minutes or until cheese is melted and golden. Stand for 10 minutes. Serve.
Source: taste.com.au
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