Balsamic Eggplant (Aubergine) Stacks |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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These eggplant stacks are perfect as a dinner party appetiser, and just as good with a bit of salad for a mid-week meal (when it's acceptable to use dried herbs instead of fresh). Adapted from a Yoga Journal recipe. Ingredients:
1 large eggplant, thickly sliced |
2 fresh tomatoes, thickly sliced |
250 g provolone cheese, thickly sliced |
1/4 cup fresh basil |
1/4 cup fresh oregano |
1/4 cup balsamic vinegar |
1 tablespoon olive oil |
salt and pepper |
Directions:
1. Preheat oven to 200C (400F).
2. Brush eggplant slices with olive oil and place on a tray lined with baking paper.
3. Bake for 30 minutes, turning the slices over halfway through.
4. Remove eggplant from the oven, drizzle with balsamic and sprinkle with salt, pepper and oregano.
5. Top eggplant with tomato slices, drizzle with balsamic and sprinkle with salt pepper and basil.
6. Place cheese on top of tomato and return to the over for 5 minutes, or until cheese has melted. Serve immediately.
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