Name: Eggplant, fetta and capsicum stack with mesclun salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium_piece (400g) red capsicums; 1/4 cup (60ml) olive oil; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1 large_piece (500g) eggplant; 1 cup (150g) drained sun-dried tomatoes, chopped coarsely; 1/4 cup (40g) seeded kalamata olives, chopped coarsely; 1/2 cup loosely packed fresh basil leaves, torn; 100 gram mesclun; 2 tablespoon red wine vinegar; 200 gram fetta cheese, cut into 8 slices; 1 tablespoon small whole fresh basil leaves, extra

Eggplant, fetta and capsicum stack with mesclun salad

What better way to contribute to your five-a-day with this eye catching eggplant, feta and capsicum stack. It makes a perfectly healthy, light lunch on its own, or a delicious accompaniment to a tender steak.

Ingredients

2 medium_piece (400g) red capsicums

1/4 cup (60ml) olive oil

2 tablespoon lemon juice

1 clove garlic, crushed

1 large_piece (500g) eggplant

1 cup (150g) drained sun-dried tomatoes, chopped coarsely

1/4 cup (40g) seeded kalamata olives, chopped coarsely

1/2 cup loosely packed fresh basil leaves, torn

100 gram mesclun

2 tablespoon red wine vinegar

200 gram fetta cheese, cut into 8 slices

1 tablespoon small whole fresh basil leaves, extra

Method

1.Quarter capsicums, discard seeds and membranes. Cook capsicum on heated oiled grill plate, skin-side down, until skin blisters and blackens. Cover with plastic wrap 5 minutes, peel away skin.

2.Meanwhile, combine 2 tablespoons of the oil in small bowl with juice and garlic. Cut eggplant lengthways into eight slices, brush slices both sides with oil mixture, cook on heated oiled grill plate, uncovered, brushing occasionally with oil mixture, until just tender.

3.Combine tomato, olives and torn basil in small bowl. Place mesclun in medium bowl, drizzle with vinegar and remaining oil, toss gently to combine.

4.Place 1 slice of the eggplant on each serving plate, top each with 2 slices of the cheese, 2 pieces of the capsicum and another eggplant slice. Top with tomato mixture, sprinkle with extra basil leaves; serve with salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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