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Roasted Eggplant Stacks with Goats Cheese, Pesto & Capsicum

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

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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