Name: Aubergine and cheese stacks recipe
Yield: Serves: 4
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

Nutrition Per Portion

RDA

Calories

261 Kcal

13%

Fat

22 g

31%

Saturated Fat

9g g

45%

By GoodtoKnow

published 19 August 2009

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

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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!

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