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Chargrilled vegetable and feta stack recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
"Delectable vegetarian starter with layers of capsicum, zucchini, eggplant, creamy labne, and feta cheese."
Ingredients:
  • 2 large eggplants, cut lengthways into 5mm slices
  • Sea salt, to sprinkle
  • 1 ⁄ 227.50 gm olive oil
  • 4 zucchini, cut lengthways into 5mm slices
  • 1 red capsicum, deseeded, cut into 1cm strips
  • 1 green capsicum, deseeded, cut into 1cm strips
  • 200g labne
  • 200g Persian feta
  • Chopped coriander or flat-leaf parsley, to sprinkle
  • 125.00 ml pistachio kernels, roughly chopped
  • Seeds from 1 pomegranate
  • ½ cup extra virgin olive oil
  • 1 teaspoon finely grated lemon zest
  • 42.00 gm lemon juice
  • Sea salt and freshly ground black pepper
Instructions:
  • Get your charcoal grill or barbecue grill plate ready for cooking.
  • Place the eggplant slices on paper towels, sprinkle with salt, and wait for 10 minutes until liquid bubbles appear. Pat dry with paper towels, flip, repeat salting on the other side to draw out moisture for a firmer texture when cooked.
  • Mix the olive oil and garlic in a small bowl, then brush it over the vegetables. Cook them until tender and lightly charred, working in batches if needed.
  • In a small bowl, combine olive oil, lemon zest, lemon juice, salt, and pepper. Whisk until well mixed.
  • Layer chargrilled vegetables and labne (or tahini) on a platter with vinaigrette. Crumble feta over the top, then sprinkle with herbs, pistachios, and pomegranate seeds.

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