2 x whole eggplant (unpeeled) – (sliced into 1cm thick rounds)
1 x brown onion (approx. 100g – diced)
200g mushrooms (diced)
25g tomato paste (no added salt)
1 x 400g tin of diced tomatoes
1 x 400g tin of brown lentils (drained)
125ml unsweetened almond milk
200g reduced/low fat ricotta cheese
50g low fat feta
1 tbsp pine nuts
1 tsp dried oregano
8 x servings (approx. 12g) extra virgin coconut oil spray 1 tbsp extra virgin olive oil
Salt and pepper
Preheat oven to 200 degrees Celsius. Line a large oven tray with baking paper.
Combine almond milk, ricotta and feta cheese in a small bowl, mashing with a fork until smooth, and set aside.
Arrange eggplant slices in a single layer on the prepared tray, and lightly spray with coconut oil spray on both sides.
Bake for 20-25 mins until golden and tender, flipping after 10 mins.
While the eggplant roasts, drizzle olive oil into a large saucepan over medium heat.
Add onion and sauté for 2-3 mins until starting to soften.
Add mushrooms and sauté for a further 4-5 mins. Stir through tomato paste.
Add lentils, tinned tomatoes, water, oregano and stir well. Cover, and reduce heat to low, and simmer for 20 mins. Season to taste with salt and pepper.
Spoon half of the lentil mixture into the base of a large baking dish. Layer half of the roasted eggplant on top. Repeat with remaining sauce and eggplant.
Spoon ricotta mixture over final eggplant layer and smooth surface.
Sprinkle with pine nuts.
Bake for 20 mins until topping is golden and filling is bubbling.
Cool in pan for 10 mins before serving.
Divide into 5 servings and refrigerate for a quick grab lunch or dinner.
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