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

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

  • serves 2
  • A little effort

An easy meal for vegetarians: simple layers of aubergine, goat's cheese and pesto make a rich but fast meal for two. Sprinkle with pine nuts and serve with crusty bread.



  • aubergine 1 large, and cut into 1cm-thick discs
  • spray olive oil
  • fresh pesto 3 tbsp
  • red wine vinegar 1 tbsp
  • soft goat’s cheese 4 tbsp
  • rocket a handful of leaves
  • pine nuts 1 tbsp, toasted
  • crusty bread to serve


  • 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.

Nutritional Information

  • Kcals 414
  • Fat 28.2g
  • Carbs 18.7g
  • Fibre 8.7g
  • Protein 17.4g
  • Salt 1.3g