Eggplant, Goats Cheese And Pesto Stack

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  • 2 eggplants
  • sea salt and freshly ground black pepper
  • oil for frying
  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 200g goats’ cheese
  • 2 red peppers, roasted, peeled and sliced into strips
  • basil pesto
  • 1 large handful rocket leaves



Slice eggplants to get a total of 12 slices around 2cm thick. Sprinkle with sea
salt and leave to sweat for at least 30 minutes. Pat dry with paper towels.
In a bowl whisk together the balsamic vinegar, oil and salt and freshly
ground black pepper to make a vinaigrette. Slice the goats cheese into a
total of 6 slices and set aside. Heat enough oil in a saucepan to enable
the eggplant slices to deep fry. When oil is hot add eggplant and cook until
both sides are golden. Remove from oil and drain on paper towels. To assemble
place a slice of eggplant on each plate (6), place a slice of goats cheese
on each and cover with a few strips of pepper, ½ teaspoon pesto and a drizzle
of vinaigrette. Top with another slice of eggplant and then a few rocket
leaves, another drizzle of vinaigrette and pesto. Serve at once (v)


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