Aubergine steak with lentil dressing


For the aubergines

  • 2 medium aubergines
  • 250 g mozzarella, sliced
  • 2 tbsp basil
For the marinade

  • 4 tbsp olive oil
  • 1/2 lemon, juice only
  • 1 clove garlic, chopped
  • freshly ground black pepper
For the dressing

  • 3 tbsp black beluga lentils, cooked
  • 200 g plum tomatoes
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • sea salt and freshly ground black pepper


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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