Open faced lasagna

 

For 2 persons

·

1 eggplant | 1 ball mozzarella, sliced | fresh basil

for the lentil-tomatosauce: 300g canned lentils + tomato-basil sauce

for the pesto: 125g spinach | 75g almonds | 100g feta | 1 clove garlic | 1/4 cup or 60ml extra vergine olive oil | ground pepper

→ Make the tomato-basil sauce, which you can find under the basics. Put, for the pesto, all the ingredients, except the olive oil in a blender. Pulse a few times. Add, with the motor running, the oil little by little. Set away in the fridge. Heat a grillpan and cut the eggplant in slices of 1cm. Grill the eggplant until there are black stripes on both sides. Put the slices on plates. Add the slices mozzarella. Pour a few tablespoons tomatosauce to the eggplant. Top with the lentils. Add a spoon of the spinachpesto. If wanted, you can put the plate a few minutes under the grill so the mozzarella is lightly melted. Finish with some fresh leaves of basil and serve.

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