Aubergine (Eggplant) Stacks Recipe

Name: Aubergine (Eggplant) Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

542

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 little olive oil, 1 large eggplant, cut into rings, 2 beef tomatoes, skinned and cut into rings, 1 lemon, zest of, finely chopped, and more.

Yes, Aubergine (Eggplant) Stacks falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine (Eggplant) Stacks

How did you like this recipe?

Frequently Asked Questions