Healthy Food Guide

5 pm panic!

MONDAY

Roasted eggplant stack with lentil passata & tahini yoghurt

25 mins

Serves 4 Cost per serve $4.90

gluten free vegetarian diabetes friendly

2 eggplants, each cut into 6 rounds
1 tablespoon ground cumin
1 cup drained, chopped, store-bought roasted red capsicum
1 cup grated reduced-fat mozzarella
1 x 400g can no-added-salt lentils, drained, rinsed 400g passata ²/ ³ cup reduced-fat Greek-style yoghurt
1 tablespoon tahini
1 tablespoon lemon juice
2 teaspoons crushed garlic ¼ cup chopped fresh flat-leaf parsley leaves Lemon wedges, to serve

Preheat oven to 180°C. Line a large baking tray with baking paper. Lightly spray eggplant with olive oil, then sprinkle with cumin. Heat a large

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