Aubergine and pesto stack. Firstly roast the peppers by adding to a baking tray with the oil and salt. Set aside and then when cooled a little cut the pepper halves in half. Spray the aubergine slices on either side with the olive oil, and griddle on each side until completely softened and slightly charred.

Mix the pesto with the red wine vinegar. Layer the aubergine with a little goat's cheese, pesto and a few rocket leaves in between. When the eggplant and cheese have finished cooking, serve it immediately with the halved cherry tomatoes and the fresh pesto. You can cook Aubergine and pesto stack using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Aubergine and pesto stack

1. It's of Large aubergine (4-5 slices per person).
2. You need 2 of mozzarella.
3. You need to taste of Salt.
4. You need of Extra Parmesan.
5. You need of Oil to fry (just a tad).
6. Prepare of For pesto: (see also my other recipes too :) ).
7. It's of Good handful of fresh basil leaves.
8. It's Clove of garlic.
9. It's of Sprinkle of Parmesan.
10. You need of Sprinkle of pecorino.
11. It's of Few pine nuts.
12. You need of Olive oil.

Aubergine and pesto stack Super tasty light meal. You just can't beat fresh pesto #italian #pesto #vegetarian #lunch #dinner #mainmeal. Toss the aubergines in a bowl with the olive oil and a little salt. When oil is hot add eggplant and cook until both sides are golden.

Aubergine and pesto stack step by step

1. Whizz up pesto ingredients to make your yummy pesto.
2. Slice aubergine. Dry with kitchen paper. Fry in a little oil for 3-4 mins until brown.
3. Start to layer your stacks. Put a slice of aubergine on baking paper. Add some pesto on top. Add some chopped mozzarella and Parmesan.
4. Continue layering up until you've finished the ingredients.
5. Bake at 180 for about 20-25 mins. Enjoy :).

Remove from oil and drain on paper towels. Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto. This quantity should make four stacks of three layers. To each one, add a couple of oregano leaves, a slice of red pepper and a slice of Mozzarella, then top with another slice of aubergine and repeat with oregano leaves, red pepper and Mozzarella. Slicing the aubergine into thin rounds I layered all the ingredients and my Baked Aubergine with Pesto & Feta Stacks were born.