5+ A Day

Eggplant Caprese Stack

Eggplant Caprese Stack

Eggplant Caprese Stack

Serves: 4-6

Preparation: 10 minutes

Cooking: 15-20 minutes



2 egg plants
3 tablespoons pesto
4 large tomatoes
Handful fresh rocket leaves
Bunch fresh basil
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
2 large or 6 baby mozzarella balls



Cut egg plant into 2cm slices, sprinkle with salt and leave for five minutes, then rinse under cold water (this will take out any bitterness from the egg plant)

Pat egg plant dry and brush with pesto and bake for around 15 minutes at 180°

Slice tomato into about 1cm rounds and mozzarella slightly thinner

On a white plate, layer egg plant followed by basil leaves, slice of tomato, three to four rocket leaves then mozzarella and repeat (see photo)

Serve with rocket leaves surrounding the stack and lightly drizzle over olive oil and balsamic vinegar