Eggplant Stack with Lentils & Feta

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


  • 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


  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.


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