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Barbecued eggplant stacks
Barbecued eggplant stacks
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Sensational vegetable stack with eggplant, bocconcini, and tomato layers.
Ingredients:
  • 2 large (about 500g each) eggplants
  • 60ml (1/4 cup) olive oil
  • 200g (about 5) bocconcini, thinly sliced
  • 3 tomatoes, sliced
  • 250.00 ml small fresh basil leaves
  • Salt & freshly ground black pepper
  • 21.00 gm fresh lemon juice
  • 100g mixed salad leaves, washed, dried
  • 4 slices crusty bread, to serve
Instructions:
  • Preheat the barbecue grill or chargrill on high, then adjust heat to medium. Slice the eggplants lengthways into 1cm-thick slices (12 slices total). Lightly brush both sides of the eggplant slices with 1 1/2 tablespoons of oil. Grill for 3-4 minutes on each side until tender and golden. If using a chargrill, you may need to cook in 2-3 batches.
  • Lower the heat and layer 4 eggplant slices on a clean work surface. Distribute half of the bocconcini, tomato slices, and basil among the slices. Season with salt and pepper. Place another eggplant slice on top. Repeat the layering process with the rest of the bocconcini, tomatoes, and basil. Season again with salt and pepper. Finish by placing the remaining eggplant slice on top. Gently transfer the eggplant stacks to the barbecue grill, cover, and cook for 1-2 minutes until the bocconcini melts.
  • Combine lemon juice, remaining oil, salt, and pepper in a small jug. Halve the eggplant stacks and arrange them on serving plates with the salad leaves. Drizzle the dressing over the top and serve promptly with crusty bread.

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