This dish came about by accident. Originally I wanted to make Green Kitchen Stories’ Involtini di Melanzane, or rolled stuffed eggplant, because I had tomato sauce left over from a couple of nights before. But it turns out I am awful at slicing eggplant. You have to slice the eggplant very thinly, but mine were uneven and all but a few weren’t the entire length of the eggplant. Because the eggplant needs to be grilled in the oven before rolling, I had an idea for making lasagne after seeing the slices laid out in a casserole dish. So instead of pasta, I used the eggplant slices! Mmm…it turned out very well!
I can’t get enough of My New Roots! So many new flavors and combinations I never thought to make and they’re all so healthy! To make the dressing, I had to go out and buy a lot of the dried herbs which was more difficult than I expected because I forgot to translate them first! Who knew that clove is kruidnagel in Dutch? That literally translates into herb nail (like fingernail, not hammer and nail). The dressing was delicious and spicy. The recipe is more for a lentil salad base, with a lot of freedom for what actually goes into it.