Aubergine steak with lentil dressing
By: Lesley Waters
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Aubergine steak with lentil dressing
- Prep time:
- 40 mins
- Cook time:
- 12 mins
- Serves:
- 4
Delight vegetarians and meat eaters alike with Lesley Water's mouth-watering mozzarella-topped aubergine slices and fabulous beluga lentil dressing
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Ingredients
For the aubergines
- 2 medium Aubergines
- 250g Mozzarella, sliced
- 2 tbsp Basil
For the marinade
For the dressing
- 3 tbsp black beluga Lentils, cooked
- 200g plum tomatoes
- 4 tbsp extra virgin Olive oil
- 2 tbsp Balsamic vinegar
- sea salt and freshly ground black pepper
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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