Eggplant and capsicum are at their peak during the summer months.
Make the most of these healthy Mediterranean vegetables in this simple and tasty vegetarian dish by Veet’s Cuisine:
Eggplant and Capsicum Stack
- 1 medium eggplant
- 2 red capsicums
- 1 zucchini
- 6 field mushrooms
- 250 g halloumi
- olive oil
- Australian organic sea salt
Method
- Slice the eggplant into 1 cm rounds. Mix the rounds with salt and place into a baking tray, splash with liberal olive oil and place 180 C oven for up to 45 minutes or until cooked through.
- Cut the capsicums in half and remove the seeds. Place in an oiled baking tray and bake until soft.
- Cut the zucchini in half then make length ways slices and fry in a very tiny amount of oil until cooked. Do the same with the whole mushrooms. Slice the halloumi and also fry the slices.
- Fry the whole mushrooms in a small amount of oil. When the capsicum in cooked remove it from the oven an let cook a little and then remove the ski and cut into strips.
- Make the veggie stack by putting a slice of the eggplant on the bottom followed by the mushroom and then the other veggies. You can either add the capsicum to the stack or use it as a garnish on top of the stack. Once all veggies are stacked add the halloumi slices.
This is lovely with a rocket or basil pesto.
www.veetscuisine.com.au