Ingredients
2 eggplants
1 tbsp olive oil
for brushing vegetables
1 large red capsicum
1 zucchini
optional
4 tbsp basil pesto
bought
120g goats cheese
divided into 12 slices
1 grape or cherry tomatoes
halved
2 tbsp balsamic vinegar
5 tbsp olive oil
for dressing
Sea salt and freshly ground black pepper
Allergy Advice
Contains Dairy
Contains Nuts
Equipment
- 1 colander
- 1 char grill pan
- 1 frypan
- 1 small jar
Instructions
- Slice eggplants into 1cm thick slices, place in a colander in the sink, sprinkle liberally with salt and let stand for half an hour to draw out the bitter juices.
- Meanwhile, cut the capsicum into 3-4 large sides, slice the zucchini into strips 0.5cm thick.
- Brush with olive oil and place in a hot char grill pan (or under the grill).
- Cook on both sides until the lovely black stripes appear and the zucchini is tender.
- Remove zucchini and keep cooking capsicum slices until the skin is black and puffy.
- Transfer capsicum to a plate and cover with plastic wrap (this helps to sweat the capsicum skin).
- Rinse eggplant slices with cold water, pat dry and brush each side with olive oil and cook in the char grill pan or frypan until tender.
- Prepare dressing by combining vinegar, oil, salt and pepper in a small jar, shake well.
- To assemble each stack, place one slice of eggplant on a plate, spread with half a tablespoon of pesto, then a slice of goats cheese, some capsicum, zucchini (if using) and then another slice of eggplant.
- Repeat the layering, finishing with a slice of eggplant.
- Scatter tomatoes over and drizzle dressing over the top.
Notes
Tip
Covering the hot capsicum with plastic wrap helps to sweat the skin, making it easier to peel.
Variation
Zucchini is optional in this recipe.
