These stacks can be prepared in advance and quickly warmed through in the oven before serving. Mozzarella, feta and parmesan cheese can all be substituted for the goat’s cheese. They’re easy, but so impressive! And full of flavor.
2 medium aubergines
150g goat’s cheese, crumbled
10g fresh basil, leaves
1 onion, finely chopped
2 tbsp olive oil (and more for brushing over aubergine slices)
2 cloves garlic, crushed
1 x 400g tin chopped tomatoes
1 tsp sugar
1 tbsp balsamic vinegar (or red wine)
Salt and freshly cracked black pepper
Preheat oven to 190ºC
- For the sauce, sweat the onions in olive oil over a gentle heat for 10 minutes until translucent, add the garlic and cook for a few seconds. Increase the heat and add the tomatoes, sugar, balsamic vinegar and seasoning. Allow to simmer uncovered for 20 minutes until reduced by half, stir occasionally.
- Meanwhile, top and tail each aubergine and slice into 1cm thick round discs. Brush each round on both sides with olive oil and place on a baking tray in the oven for 20 minutes until softened and slightly golden underneath.
- Once the sauce and aubergines are ready, start layering. Using the largest round, spread tomato sauce over it, then some crumbled goat’s cheese, followed by a few basil leaves. Repeat the layers finishing with a slice of aubergine. Serve warm.
For more Cooks Recipes, visit our website!