Ingredients
1 large eggplant, topped and tailed, and cut into 1 cm -thick disks
olive oil spray
3 tbsp fresh pesto
1 tbsp red wine vinegar
4 tbsp soft goat's cheese
handful rocket leaves
1 tbsp pine nuts, toasted
crusty bread, to serve
Method
- Heat a chargrill pan or barbecue to high heat. Spray the eggplant slices on either side with the olive oil, and grill on each side until completely softened and slightly charred. You may have to do this in batches. Drain on kitchen paper and season.
- Mix the pesto with the red wine vinegar. Layer the eggplant with a little goat’s cheese, pesto and a few rocket leaves in between. Scatter with pine nuts. Serve with a few more rocket leaves and crusty bread.