Aubergine Steak with Lentil Dressing

Delight vegetarians and meat eaters alike with Lesley Water's mouth-watering mozzarella-topped aubergine slices and fabulous beluga lentil dressing
By Lesley Waters
Aubergine Steak with Lentil Dressing
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 40 minutes
  • Effort: easy


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


1. Slice the aubergines lengthways into 4 long tongues.

2. Combine all the marinade ingredients. Pour the marinade over the aubergine steaks and leave for 30 minutes.

3. Preheat a grill to medium; place the aubergine tongues on a baking sheet and grill for 5-6 minutes on each side.

4. Top the flesh side of each tongue with a slice of mozzarella cheese and return to the grill for a further 4-5 minutes, until the cheese is melted and slightly browned.

5. For the dressing, combine the lentils, tomatoes, olive oil and balsamic vinegar in a large bowl and season to taste.

6. Place the aubergine steaks on a large platter and spoon over the dressing. Add a good grinding of freshly ground black pepper, scatter over the basil leaves and serve.

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