This gourmet vegetarian starter is dressed to impress.
- Use a sharp knife to remove the top and base of each eggplant. Slice crossways into 1cm-thick slices (you will need 20 slices).
- Heat 1 1/2 tablespoons of the oil in a large frying pan over medium heat. Add half the eggplant slices and cook for 5 minutes each side or until brown and tender. Transfer to a plate lined with paper towel. Repeat with a further 1 1/2 tablespoons of the oil and remaining eggplant slices.
- Meanwhile, place the tomatoes and remaining oil in the bowl of a food processor and process until smooth. Taste and season with salt and pepper.
- Place half the eggplant slices, in a single layer, on a baking tray. Season with salt and pepper. Spread each slice evenly with the tomato mixture and top with the chargrilled capsicum, bocconcini and mint. Top with the remaining eggplant slices.
- Preheat oven to 200°C. Cook eggplant stacks in preheated oven for 5 minutes or until the cheese melts. Serve immediately.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set