If you can't get hold of Dolcelatte cheese, mozzarella is just as good. Melt between slices of roasted aubergines and drizzle with pesto for an easy veggie meal
Ingredients
- 2 mediumlarge aubergines
- 2 red peppers
- 2 cloves garlic, halved
- 34tbsp olive oil
- 150g pack Dolcelatte cheese
- Salad or baby spinach leaves
- Salt and freshly ground black pepper
WEIGHT CONVERTER
Method
- Set the grill to hot. Cut each aubergine into 8 slices, about 2cm (¾in) thick. Brush both sides with oil and put on a sturdy baking sheet. Quarter and deseed the peppers, and brush the skin with oil. Put, skin-side up, on the baking sheet with the aubergine. Grill until the skin on the peppers
- is blackened and can be peeled off easily, then cook the aubergine until browned well on one side. Turn the slices, and cook until browned on the other side.
- To assemble the stacks: Place a pepper quarter on top of 8 of the largest slices of aubergine, then another slice of aubergine. Place slivers of cheese on top. Cook under the grill, not too near the heat, for 1-2 mins, until the cheese melts.
- Pile smaller stacks on top of the larger ones to make 4 taller stacks. Arrange on serving plates. Garnish with salad leaves, drizzled with olive oil, if liked. (Not suitable for freezing).
Top Tip for making Aubergine and cheese stacks
Get rid of the bitterness from aubergines by salting and draining them - newer varieties won't need this treatment. A word of warning, however: aubergines absorb olive oil like a sponge!
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Baked aubergines and lentils
A vibrant flavoursome dish, our baked aubergines and lentils costs less than £2 a head
By Rose Fooks Published
-
Baked aubergine
Ready in just four simple steps, this baked aubergine is stuffed and flavoured with a host of aromatic herbs...
By Samuel Goldsmith Published
-
Air fryer Turkish-style stuffed aubergine with saffron and yogurt dip
Air fryer aubergine stuffed with a Turkish-style filling served with a saffron infused yogurt dip...
By Clare Andrews Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Trifle cake
This trifle cake has all the elements of the classic British pudding but we’ve made it dairy-free
By Rose Fooks Published
-
Coconut and pineapple ice lollies
Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.
By Rose Fooks Published
-
Feel insecure in your relationship? Check if you recognise these 6 'healthy habits'
If you're feeling insecure in your relationship, take a look at these six healthy habits that those in a secure partnership practice - introducing them could make a difference.
By Lucy Wigley Published
-
"Don't judge your summer against anyone else's" - parents share their top summer six weeks survival tips (and they're kind of sweet)
As the school summer holidays grow nearer, parents are preparing to keep their kids busy and entertained
By Charlie Elizabeth Culverhouse Published
-
The exact date summer holiday boredom ‘peaks’ for kids revealed - and how parents are combating it
Keeping kids entertained during the long six-week holiday isn't the easiest task
By Charlie Elizabeth Culverhouse Published