- 1/2 eggplant ( 6 slices are needed for 2 serves)
- 1/2 punnet of cherry tomatoes
- 1/2 tin of brown lentils
- 1/4 cup of feta or goats cheese
- 1/2 lemon juiced
- 30 grams of Mizuna, Broccoli and Red Radish Microgreens
- 1 x red chilli
- Olive oil
- Salt and pepper
Slice eggplant into 1cm wide rounds and salt for at least 20 mins. After 20 minutes, rinse salt off, pat dry and lightly coat w olive oil to then BBQ.
Meanwhile, rinse lentils and put into mixing bowl, slice cherry tomatoes into quarters and chop chilli, and add to lentils. Drizzle with lemon juice and a tablespoon of olive oil. Season with salt and pepper. Toss to combine.
Place 1 eggplant slice on each serving plate, place a tablespoon of the lentil mix on eggplant slice, top with 1/4 feta or goats cheese, and then with 1/4 of the Microgreens. Continue layering with the remaining eggplant, lentil mixture, feta or goats cheese and Microgreens. Top with some Microgreens and drizzle 1 teaspoon of olive oil to serve.