Layered Vine Leaf, Eggplant & Lentil Pie

We layered slow cooked eggplant, olives, green beans and tomatoes atop flaky filo pastry, added a layer of lemony dill rice and currants, finally topping with rich lentil ragu. Finished with vine leaves and sesame seeds.

SERVING SIZES

Our Layered Vine Leaf, Eggplant & Lentil Pie weighs 1.1 kg and is suitable for 3-4 people, depending on accompaniments.

INGREDIENTS

Lentils, Crushed Tomatoes, Eggplant, Green Beans, Tomatoes, Filo Pastry, Rice, Olives, Vine Leaves, Massel Stock (Vegan), Onion, Ginger, Tahini, Garlic, Currants, Maple, Lemon Juice, Olive Oil, Dill, Mint, Oregano, Lemon Zest

Allergens: Wheat, Sesame

Allergen statement: Whilst all of our food is made with entirely plant-based ingredients, using equipment used only for plant-based food, our kitchen facilities are shared with other businesses. As such, at this time, we cannot guarantee our food is allergen free. That includes: gluten, wheat, fish, shellfish, peanuts, milk, egg and sesame seeds. We apologise to all of our friends with severe allergies. For further information, please feel free to contact us at: foodie@plantkitchenco.com.au 

COOKING INSTRUCTIONS

Cook from frozen.

Remove wrapper and place in the compost where possible, or keep to return to one of the Plant Kitchen team when they drop off your next order.

Place in an oven pre-heated to 180°C & cook for approximately 40 minutes or until  piping hot throughout.