|
1/2 cup olive oil
2 large garlic cloves, crushed
2 small eggplants (aubergine)
2 ripe tomatoes
150g goat's cheese
8 large basil leaves
small rocket (arugula) leaves
extra virgin olive oil
Dressing:
140g sun-dried tomatoes in oil
1 garlic clove, crushed
1 tbsp white wine vinegar
60g whole-egg mayonnaise |
|
Method :
Mix the oil
and garlic in a bowl and set aside. Cut the eggplant, tomato and cheese
into 1cm slices - use a sharp knife dipped in hot water to cut the
cheese. Brush both sides of 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 tomatoes using the remaining oil and cook for 1 minute each
side, or until sealed and warmed through.
For the
dressing, drain the sun-dried tomatoes, reserving 1 tbsp oil. Blend the
tomatoes, oil and garlic in a food processor until smooth. Add the
vinegar and process until combined. Stir in the mayonnaise and season to
taste with salt and pepper. To assemble, place an eggplant slice on each
plate. Top each with a slice of tomato, then a basil leaf and a slice of
cheese. Repeat with the remaining ingredients to give two layers,
finishing with a third piece of eggplant. Add a dollop of dressing and
arrange the rocket around each stack. Drizzle a little of the extra
virgin olive oil around the stacks, then serve.
Serves 4
#Ads - Get the above cooking ingredients here at discounted price
|
