Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto
Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto
Chargrilled Eggplant, Capsicum And Haloumi Stack With Pesto. Celebrate the warm weather with this great seasonal meal.
Serves 4
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
Pesto
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.
Smart Tip:
For pesto with a twist, try our dairy-free recipe made from wild seasonal greens and miso