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.
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