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Aubergine and cheese stacks

Aubergine and cheese stacks

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If you can't get hold of Dolcelatte cheese, mozzarella is just as good. Melt between slices of roasted aubergines and drizzle with pesto for an easy veggie meal

Serves: 4

Ingredients

Get rid of the bitterness from aubergines by salting and draining them - newer varieties won't need this treatment. A word of warning, however: aubergines absorb olive oil like a sponge!
Woman's Weekly cookery editor Sue McMahon

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2 mediumlarge aubergines
2 red peppers
2 cloves garlic, halved
34tbsp olive oil
150g pack Dolcelatte cheese
Salad or baby spinach leaves
Salt and freshly ground black pepper

Method

Set the grill to hot. Cut each aubergine into 8 slices, about 2cm (¾in) thick. Brush both sides with oil and put on a sturdy baking sheet. Quarter and deseed the peppers, and brush the skin with oil. Put, skin-side up, on the baking sheet with the aubergine. Grill until the skin on the peppers
is blackened and can be peeled off easily, then cook the aubergine until browned well on one side. Turn the slices, and cook until browned on the other side.
To assemble the stacks: Place a pepper quarter on top of 8 of the largest slices of aubergine, then another slice of aubergine. Place slivers of cheese on top. Cook under the grill, not too near the heat, for 1-2 mins, until the cheese melts.
Pile smaller stacks on top of the larger ones to make 4 taller stacks. Arrange on serving plates. Garnish with salad leaves, drizzled with olive oil, if liked. (Not suitable for freezing).

Nutritional information is for the maximum number of servings

By Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 261(kcal)
Fat 22.0g
Saturates 9.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.