Aubergine stacks with pesto, pine nuts and goat’s cheese
Published: December 19, 2014 at 2:33 PM
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Serves 2
A little effort
Total time: 20 mins
0 reviews
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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.
Vegetarian
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Try these aubergine stacks, then check out more aubergine recipes, such as our grilled aubergines with salsa verde. Perhaps try making your own pesto for this with our homemade pesto recipe.
Ingredients
Nutrition
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1 large aubergine
and cut into 1cm-thick discs
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spray olive oil
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3 tbsp fresh pesto
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1 tbsp red wine vinegar
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4 tbsp soft goat’s cheese
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a handful of leaves rocket
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1 tbsp pine nuts
toasted
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to serve crusty bread
Nutrition: per serving
- kcal414
- fat28.2g
- carbs18.7g
- fibre8.7g
- protein17.4g
- salt1.3g
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Method
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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.
Check out more of our best aubergine recipes...
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