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