Aubergine, Goats Cheese & Butternut Stacks
By: Marisa
Published: Tuesday, January 26, 2010 - 12:11am

Ingredients




Olive oil, for frying
2 mediums eggplants, sliced into thickish rounds
2 smalls butternuts, sliced into thickish rounds (I normally just use the "front" part of the 
3 or 4 tomatoes, sliced thickly
goat's cheese (or feta), sliced into rounds
salt & pepper to taste





Preparation

1 Preheat oven to 180C. 2 Salt the eggplant and let rest for about 20 minutes in a colander. Pat dry. 3 Fry the eggplant in batches in a little bit of olive oil until soft. 4 In the meantime, steam the butternuts until cooked through. 5 To assemble - arrange butternut circles on a baking tray, place a slice of goats cheese on top of each butternut circle, top with a slice of eggplant and finally top with a slice of tomato. 6 Season with salt & pepper and bake for 15 - 20 minutes. 7 Serve warm. 


Tools










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Preparation

 1  Preheat oven to 180C.  2  Salt the eggplant and let rest for about 20 minutes in a colander. Pat dry.  3  Fry the eggplant in batches in a little bit of olive oil until soft.  4  In the meantime, steam the butternuts until cooked through.  5  To assemble - arrange butternut circles on a baking tray, place a slice of goats cheese on top of each butternut circle, top with a slice of eggplant and finally top with a slice of tomato.  6  Season with salt & pepper and bake for 15 - 20 minutes.  7  Serve warm.

About


The dorm where I used to stay in varsity used to serve this quite regularly as a vegetarian option and this is my approximation of it. It's very straightforward and surprisingly tasty for it's simplicity. Perfect as a starter and easily assembled beforehand, leaving you to just quickly pop it in the oven to warm up again before serving. Your guests are sure to be impressed.