Aubergine (Eggplant) Stacks

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First make the sauce.
  • Heat the olive oil in a suacepan and fry the onion gently with the garlic.
  • Add half of the chopped tomatoes and the white wine and cook for five minutes.
  • Blend unfit smooth.
  • Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar.
  • Season to taste.
  • Brush the griddle with olive oil and cook the eggplant slices so that they are seared with stripes.
  • Put on one side and keep warm.
  • Grill the beef tomato slices gently.
  • Mix the lemon and herbs together and season well.
  • On individual serving plates, layer the eggplant, tomato and herb mix.
  • Drizzle with a little balsamic vinegar.
  • Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
  • Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives.
  • Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers.
  • Serve warm.
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