Pack-and-go aubergine and lentil stacks

SERVES 2-4

Preparation: 5 min

Cooking: 25 min

• 4 aubergine, thickly sliced into discs

• 45 ml (3 T) olive oil

• salt and pepper

• 400 g lentils, drained

• 125 ml (½ c) sundried tomatoes, chopped

• handful basil leaves

• 15 ml (1 T) vinegar

• 125 g feta cheese, coarsely crumbled

• 200 g ox tongue, sliced

Preheat oven to 180 °C.

1 Place the aubergines on a baking tray and brush with oil. Season with salt and pepper and roast for 25 minutes or until soft. Set aside to cool.

2 Combine the lentils, sundried tomatoes, basil and vinegar and set aside.

3 Stack the aubergines into 2-4 jars, topping with lentil mixture, cheese and tongue.

4 Seal and serve when needed.

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