Friday, July 10, 2009

Aubergine, Goats Cheese & Butternut Stacks

The dorm where I used to stay in varsity used to serve this quite regularly and this is my approximation of it. It's very straightforward and surprisingly tasty for it's simplicity.

Aubergine, Goats Cheese & Butternut Stacks

Olive oil, for frying

2 medium eggplants, sliced into thickish rounds

2 small butternuts, sliced into thickish rounds (I normally just use the "front" part
of the butternut, reserving the big seeded part for something else, so as to get solid circles as big as the eggplant slices)
3 or 4 tomatoes, sliced thickly

goat's cheese (or feta), sliced into rounds

salt & pepper to taste

1. Preheat oven to 180C.

2. Salt the eggplant and let rest for about 20 minutes in a colander. Pat dry.
3. Fry the eggplant in batches in a little bit of olive oil until soft.
4. In the meantime, steam the butternuts until cooked through.
5. To assemble - Arrange butternut circles on a baking tray, place a slice of goats cheese on top of each butternut circle, top with a slice of eggplant and finally top with a slice of tomato. Season with salt & pepper and bake for 15 - 20 minutes.
6. Serve warm.


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