Eggplant Stack with Lentils & Feta

Try one of our favourite healthy dinner recipes from our online training program, ‘Energy & Performance’.

Serves: 2 | 20 min Prep | 15 min cooking | 266 Cal/ serve

Ingredients

  • 1 Eggplant (325g)
  • 1 Tablespoon Olive Oil (20g)
  • 1 x 400g Canned Lentils, rinsed & drained
  • 1/2 Red Onion (78g), finely chopped
  • 1 Teaspoon Balsamic Vinegar (5g)
  • 1/4 Cup Basil Leaves (10g)
  • 40g Baby Spinach
  • 50g Low Fat Feta

Method

  1. Heat a chargrill pan or barbecue grill plate to medium high heat. Cut eggplant into 1cm thick slices and brush with 1 teaspoon oil. Cook eggplant on grill for 2 minutes each side or until golden and softened.
  2. Combine lentils, onion, remaining oil, vinegar, basil, spinach and feta in a large bowl. Toss to combine and stand for 5 minutes so the spinach leaves soften a little.
  3. Layer eggplant slices with the lentil mixture between slices onto plates. Season with freshly ground black pepper to serve.

 

Access more of these delicious, easy, and healthy recipes + shopping lists, at-home workouts and motivational tips in our four-week program, ‘Energy & Performance’. Sign up here.

Steph Prem

Director & Founder

Steph is the founder and director of Premium Performance training method and owner and head trainer at Studio PP. Steph is a former Winter Olympian and spent 10 years of her life as a professional athlete. Steph’s passion for Pilates stems from a 4 year rehab stint (consisting solidly of corrective exercise and Pilates) following her career ending back injury in 2010. Steph has trained and worked alongside some of Australia’s industry leaders, has 15 years dance experience and is clinically trained. She lives and breathes health, wellness and an active lifestyle and is an embodiment of her brand.

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