Eggplant stack with goats cheese

Eggplant stack with goats cheese




  • 2 eggplants
  • 1 tablespoon olive oil
  • 1 large red capsicum
  • 1 zucchini (optional)
  • 4 tablespoons bought basil pesto
  • 120g goats cheese, divided into 12 slices
  • 1 punnet grape or cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • Sea salt and freshly ground black pepper


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
Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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