Serves 8
INGREDIENTS
- Olive oil cooking spray
- 3 large eggplant, thinly sliced lengthways
- 4 zucchini, thinly sliced lengthways
- 410g can diced tomatoes
- 1 handful basil
- 400g can lentils, drained, rinsed
- 400g butternut pumpkin, cut into 3mm-thick slices
- ½ cup uncooked couscous
- 250g mozzarella cheese, sliced into rounds
METHOD
- Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 21cm x 21cm baking dish.
- Heat 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.
- Combine tomato, basil and lentils in a bowl. Season with salt and pepper.
- Place 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.
- Bake for 30 minutes. Remove foil. Bake for 30 to 40 minutes or until cheese is melted and golden. Stand for 10 minutes. Serve.
Approx. per serve: 972kJ | fat total 8g | saturated fat 4.5g | fibre 6.1g | protein 14.4g | carbs 24g
