Total time 25 min
- Feta cheese
- Fresh goat cheese
- Small eggplant
- Red pepper
- Olive oil
- Chili flakes
Preheat the oven to 190°C/375°F.
Halve the peppers and remove the seeds and stalk. Put into a small roasting tin and brush with olive oil. Season. Roast for 35 minutes, or until the peppers are tender and the edges of the flesh are slightly scorched.
Meanwhile take the pesto, scrape it into a bowl and add the feta cheese and chili.
Cut the aubergines horizontally into slices about
5cm (½in) thick. Brush each slice with olive oil on both sides. Heat a griddle pan and cook the slices. Start off on a medium-high heat to get a good color on both sides, then turn down the heat until the aubergines are cooked through.
Season as you go along. Set them aside as they are cooked and squeeze a little lemon juice on them (but not too much).
Once the peppers are cool enough to handle you can remove the skins (this is optional). Cut the roasted peppers into slices, lengthways. Build the stacks, starting with a slice of aubergine, then adding strips of pepper, fresh goat cheese and the pesto.
Top the stack with some of the pepper, some of pesto, scramble goat cheese and sprig of coriander.