Stacked eggplant mile feulle with spiced lentilrogout and tomato confit recipes

 

## Component 1: The Eggplant "Leaves"

The goal here is thin, uniform slices that are tender but hold their shape.

1. **Prep:** Slice **2 large eggplants** lengthwise into 1/4-inch planks.

2. **Draw out moisture:** Sprinkle with salt and let sit for 20 minutes. Pat dry.

3. **Cook:** Brush lightly with olive oil. Roast at **200°C (400°F)** for 15–20 minutes or sear in a grill pan until tender and marked with char lines. Set aside.

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## Component 2: Spiced Lentil Ragout

This provides the "meat" of the dish. The spices add warmth without overpowering the eggplant.

* **1 cup** French Green (Puy) or Beluga lentils (they hold their shape best)

* **1** small onion, finely diced

* **2 cloves** garlic, minced

* **1 tsp** Cumin + **1/2 tsp** Smoked Paprika + **1/4 tsp** Cinnamon

* **1 tbsp** Tomato paste

* **2 cups** Vegetable stock

**Instructions:**

1. Sauté onion and garlic until soft. Stir in spices and tomato paste; cook for 1 minute until fragrant.

2. Add lentils and stock. Simmer for 20–25 minutes until lentils are tender but *al dente*.

3. Season with salt, pepper, and a squeeze of lemon. The mixture should be thick, not soupy.

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## Component 3: Tomato Confit

These are little "flavor bombs" to layer between the eggplant.

1. Halve **2 cups of cherry tomatoes**.

2. Place in a small baking dish with **3 cloves of smashed garlic**, a sprig of **thyme**, and enough **olive oil** to halfway submerge them.

3. Slow-roast at **150°C (300°F)** for 45–60 minutes until shriveled and sweet.

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## Assembly: The Mille-Feuille

To get that professional "stacked" look, build these directly on the serving plates.

* **Layer 1:** Place one slice of eggplant.

* **Layer 2:** Spread a neat spoonful of the warm lentil ragout.

* **Layer 3:** Top with 2–3 pieces of tomato confit.

* **Repeat:** Add another eggplant slice and repeat the process (aim for 3 layers of eggplant high).

* **Finish:** Top with a final eggplant slice, a drizzle of the tomato confit oil, and fresh microgreens or torn basil.

> **Pro Tip:** If you want a bit of creamy contrast, add a dollop of whipped feta or a vegan cashew cream between one of the layers.