4 medium eggplants, thickly sliced into discs
2 tbs olive or avocado oil
400g can lentils, drained and rinsed
½ cup (125ml) sun-dried tomatoes in oil, chopped
Small handful of marjoram leaves
1 tbs red wine vinegar
125g chevin (goat’s milk cheese) or feta, coarsely crumbled
1) Preheat the oven to 180°C. Place the eggplant on a baking tray and brush with oil, season with salt and pepper, then roast for 20-25 minutes until soft. Set aside to cool. 2) Combine the lentils, sun-dried tomatoes and oil, marjoram and vinegar, then set aside. 3) Stack the eggplant into 4 jars, alternating the layers with the lentil mixture and crumbled cheese. 4) Seal and serve at room temperature.