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Individual eggplant stacks
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
"Showstopping vegetarian appetizer."
Ingredients:
  • 2 medium (about 600g each) eggplants
  • 80ml (1/3 cup) olive oil
  • 170g (3/4 cup) semi-dried tomatoes, drained well on paper towel
  • Salt & freshly ground black pepper
  • 380g bought red chargrilled capsicum, drained well on paper towel
  • 10 (about 375g) fresh bocconcini, thinly sliced
  • 20 large fresh mint leaves
Instructions:
  • Trim off the top and bottom of each eggplant using a sharp knife. Slice into 1cm-thick rounds, making sure to get 20 slices in total.
  • In a large frying pan over medium heat, heat 1 1/2 tablespoons of oil until shimmering. Cook half of the eggplant slices for 5 minutes on each side until golden and soft. Place on a paper towel-lined plate. Repeat with the remaining oil and eggplant slices.
  • In a food processor, blend the tomatoes and remaining oil until smooth. Season with salt and pepper to taste.
  • Arrange half of the eggplant slices in a single layer on a baking tray and season with salt and pepper. Spread each slice evenly with the tomato mixture, then top with chargrilled capsicum, bocconcini, and mint. Finish by adding the remaining eggplant slices on top.
  • Preheat your oven to a toasty 200°C, then bake those tempting eggplant stacks until the cheese is irresistibly melted. Serve them up straight away for maximum enjoyment.

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