Eggplant stacks with pesto, pine nuts and goat’s cheese Recipe

Eggplant stacks with pesto, pine nuts and goat’s cheese

An easy meal for vegetarians: simple layers of eggplant, goat's cheese and pesto make a rich but fast meal for two. - by Alison Pickel

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An easy meal for vegetarians: simple layers of eggplant, goat's cheese and pesto make a rich but fast meal for two.

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

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.