Aubergine stacks with pesto, pine nuts and goat’s cheese
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 large aubergineand cut into 1cm-thick discs
- spray olive oil
- 3 tbsp fresh pesto
- 1 tbsp red wine vinegar
- 4 tbsp soft goat’s cheese
- a handful of leaves rocket
- 1 tbsp pine nutstoasted
- to serve crusty bread
Nutrition: per serving
- kcal414
- fat28.2g
- carbs18.7g
- fibre8.7g
- protein17.4g
- salt1.3g
Method
step 1
Spray the aubergine slices on either side with the olive oil, and griddle 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 aubergine 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.
