Roasted Eggplant Stacks with Goats Cheese, Pesto & Capsicum
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 2 large eggplant, thinly sliced into discs
- 180grams roasted red capsicums, jar, drained
- 90grams pesto
- 1/2 bunch basil, fresh, chopped
- 3tablespoons lemon juice
- 125grams goats cheese, soft
- 60grams rocket
- 30grams pine nuts, toasted
Nutrition per serving
1530kJ / 365Cal
1530 Kilojoules or 365 Calories
18% of daily energy intake*
Protein
10.7grams
Fat
32.0grams
Carbs
10.0grams
Sugars
8.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These roasted eggplant stacks make a colourful and veggie packed starter or light lunch option.
Method
Step 1 of 3
Pre-heat the oven to 200°C/180°C fan-forced. In a large bowl, toss the eggplant slices in half of the oil and lay them out on baking trays in a single layer. Roast for 10 minutes, add the roasted red capsicums and roast for 5 minutes.
Step 2 of 3
Whisk the pesto and 2 tablespoons of lemon juice together in a bowl. Toss the rocket in a bowl with remaining lemon juice and oil.
Step 3 of 3
Layer up the eggplant slices with roasted red capsicums, goats cheese, a drizzle of pesto and a little rocket, repeating until you have stacks. Serve with the remaining pesto, dressed rocket and toasted pine nuts.
Categories
- Eggplant
- High fibre
- High protein
- Low salt
- Lunch
- Dinner
- Lemon
- Low sugar
- Mediterranean
- Vegetable stack
- Woolworths
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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