Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto. Celebrate the warm weather with this great seasonal meal.
2 medium eggplants (800g), cut lengthways into 1cm-thick slices
3 red capsicums, thickly sliced
Cooking oil spray
1 bunch rocket
225g packet haloumi, sliced
Micro herbs, to garnish
2 cups firmly packed basil leaves
3 garlic cloves
2 tbsp lemon juice
½ cup grated parmesan
¼ cup toasted pine nuts
½ cup extra-virgin olive oil
To make pesto, combine basil, garlic, lemon juice, parmesan and pine nuts into a food processor. Process until finely chopped. Slowly drizzle in oil and process until smooth.
Heat a chargrill pan over a medium heat. Spray eggplant and capsicum with oil, and cook, in batches, for 3 minutes each side or until tender. Allow to sit in a warm area.
Spray haloumi with oil, then cook for 1-2 minutes or until golden.
To assemble stacks, layer eggplant, capsicum, rocket, haloumi, then continue until you have 2 layers. Repeat with all remaining ingredients. To serve, drizzle stack with pesto and garnish with micro herbs.
For pesto with a twist, try our dairy-free recipe made from wild seasonal greens and miso