Aubergine (Eggplant) Stacks |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Aubergine is such an elegant word compared to eggplant, and this is an elegant little recipe from the Vegetarian Society. Ingredients:
1 little olive oil |
1 large eggplant, cut into rings |
2 beef tomatoes, skinned and cut into rings |
1 lemon, zest of, finely chopped |
3 -5 sprigs fresh sage, chopped |
3 -5 sprigs fresh thyme, chopped |
2 -5 fresh chives, finely chopped |
salt & freshly ground black pepper |
balsamic vinegar, to taste |
4 slices halloumi cheese |
1 lemon, zest of, to garnish |
chives or chive blossoms, to garnish |
1 tablespoon olive oil |
1 small onion, finely chopped |
1 garlic clove, crushed |
225 g fresh ripe full-flavoured tomatoes, skinned and finely chopped |
150 ml vegetarian white wine |
1 yellow peppers or 1 red pepper, roasted, skin removed and cut into strips, then across into diamonds |
1 teaspoon balsamic vinegar |
salt and pepper |
Directions:
1. First make the sauce.
2. Heat the olive oil in a suacepan and fry the onion gently with the garlic.
3. Add half of the chopped tomatoes and the white wine and cook for five minutes.
4. Blend unfit smooth.
5. Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar.
6. Season to taste.
7. Brush the griddle with olive oil and cook the eggplant slices so that they are seared with stripes.
8. Put on one side and keep warm.
9. Grill the beef tomato slices gently.
10. Mix the lemon and herbs together and season well.
11. On individual serving plates, layer the eggplant, tomato and herb mix.
12. Drizzle with a little balsamic vinegar.
13. Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
14. Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives.
15. Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers.
16. Serve warm.
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