Aubergine, tomato and goat's cheese stacks

Submitted - Ben
Views - 416
Serves - 4


1/2 cup olive oil
2 large garlic cloves, crushed
2 small aubergine
2 ripe tomatoes
150g goat's cheese
8 large basil leaves
small rocket (arugula) leaves
extra virgin olive oil

140g sun-dried tomatoes in oil
1 garlic clove, crushed
1 tbsp white wine vinegar
60g whole-egg mayonnaise


Mix the oil and garlic in a bowl and set aside. Cut the eggplant, tomato and cheese into 1cm slices - use a sharp knife dipped in hot water to cut the cheese. Brush both sides of the eggplant in batches over high heat for 3-4 minutes each side, or until golden. Remove and keep warm. Brush both sides of the tomatoes using the remaining oil and cook for 1 minute each side, or until sealed and warmed through.

For the dressing, drain the sun-dried tomatoes, reserving 1 tbsp oil. Blend the tomatoes, oil and garlic in a food processor until smooth. Add the vinegar and process until combined. Stir in the mayonnaise and season to taste with salt and pepper. To assemble, place an eggplant slice on each plate. Top each with a slice of tomato, then a basil leaf and a slice of cheese. Repeat with the remaining ingredients to give two layers, finishing with a third piece of eggplant. Add a dollop of dressing and arrange the rocket around each stack. Drizzle a little of the extra virgin olive oil around the stacks, then serve.