Best Cheesy Eggplant Aubergine Pesto Stacks Recipes

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

HALLOUMI AND EGGPLANT (AUBERGINE) STACK

Steps:

• Mix all salad dressing ingredients together and stir well.
• Brush eggplant slices with olive oil and place under a hot grill; cook for 2-3 minutes on each side, until lightly browned and cooked through; alternatively, grill on BBQ.
• Coat haloumi cheese in flour and fry in a little olive oil in a not-stick frying pan on high heat until lightly brown on both sides; alternatively, grill on BBQ (do not coat with flour if grilling on the bbq).
• Divide eggplant and haloumi slices into 2 equal portions; place the largest slice of eggplant on a plate, cover with one layer of haloumi cheese and alternate eggplant and haloumi slices, ending with an eggplant layer; repeat this process with the remaining eggplant and haloumi slices.
• Spoon salad dressing ingredients over the two stacks.

LAMB AND EGGPLANT (AUBERGINE) STACK

Steps:

• Heat 1 tablespoon of the oil in a pan and cook the onion until soft. Remove from pan.
• Heat the remaining oil and cook meat and spices until well browned-breaking the lumps up with a wooden spoon. This will take about 10 minutes.
• Remove from the heat and stir in the herbs, pine nuts, currants, lemon juice and onion, keep warm.
• Heat a chargrill pan until hot. Slice each eggplant lengthways into thin slices-you will need 12 slices in total.
• Brush the slices with oil and season with salt and pepper. Chargrill on both sides.
• Place a slice of eggplant on each plate and top with some of the lamb mixture, then a second eggplant slice. Repeat teo make a second layer.
• Crumble cheese over the stack and serve with lemon wedges and a sprinkle of parsley and or mint.

EGGPLANT STACKS

Steps:

• Lay the eggplant slices on a sheet pan; lightly sprinkle with salt and pepper.
• Mix together the olive oil, balsamic vinegar and lemon juice, and lightly brush the eggplant slices.
• Heat the broiler or grill pan, or low gas grill. Grill or broil the eggplant, turning over occasionally, until eggplant is very tender, 6 to 10 minutes; do not let them burn. Cook low and slow for sweetness. Remove and reserve.
• Preheat oven to 350 degrees.
• On baking pan, arrange 4 of the largest eggplant rounds side by side and spread each with thin layer of pesto, then top each with largest tomato rounds. Season tomatoes with salt and pepper, and top each with about 1 tablespoon feta and a pinch of chopped basil. Continue to layer, ending with cheese.
• Bake in the oven (or on the grill) until cheese begins to melt, about 3 to 4 minutes. Garnish with fresh lemons.