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Eggplant, Tomato and Goat's Cheese Stacks

A recipe from the Good Food collection.


Eggplant, Tomato and Goat's Cheese Stacks
Eggplant, Tomato and Goat's Cheese Stacks
½ cup (125 ml) olive oil
2 large cloves garlic, crushed
2 small eggplants (aubergine)
2 ripe tomatoes
150 g goat’s cheese
8 basil leaves small rocket leaves, to garnish
285 g jar sun-dried tomatoes, drained, reserving
1 tablespoon oil
1 clove garlic, crushed
2 tablespoons white wine vinegar
2 tablespoons whole-egg mayonnaise


  1. Place the oil and garlic in a bowl and mix together. Cut each eggplant into six 1 cm slices, then cut each tomato into four 1 cm slices. Using a sharp knife dipped in hot water, cut the cheese into eight 1 cm slices.
  2. Brush both sides of the eggplant with half of the oil mixture. Heat a frying pan and cook the eggplant in batches over high heat for 3–4 minutes each side, or until golden. Remove and keep warm. Brush both sides of the tomato with the remaining oil mixture and cook for 1 minute each side, or until sealed and warmed through.
  3. To make the dressing, blend the sun-dried tomatoes, reserved oil and the garlic in a food processor until smooth. Add the vinegar and process until combined. Transfer to a bowl and stir in the mayonnaise. Season.
  4. To assemble, place an eggplant slice on each plate. Top with a slice of tomato, then a basil leaf and a slice of cheese. Repeat with the remaining ingredients to give two layers, then finish with a third piece of eggplant. Add a dollop of dressing and arrange the rocket around each stack. Serve immediately.
Main ingredient:
Cheese, Eggplant, Tomato
Modern Australian
Starter/Entree, Snacks


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