Griddled Aubergine Stacks
a little olive oil
First make the sauce.
1 large aubergine, cut into rings
2 beef tomatoes, skinned and cut into rings
zest of one lemon, finely chopped
few sprigs of fresh sage, chopped
few sprigs of fresh thyme, chopped
few fresh chives, finely chopped
salt and freshly ground black pepper
balsamic vinegar, to taste
4 slices halloumi cheese
chives or chive flowers
Tomato confetti sauce:
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
8 ounces fresh ripe full-flavored tomatoes, skinned and finely chopped
1/2 cup vegetarian white wine
1 yellow or red pepper, roasted, skin removed and cut into strips, then across into diamonds
1 teaspoon balsamic vinegar
salt and pepper
Heat the olive oil in a saucepan and fry the onion gently with the garlic. Add half of the chopped tomatoes and the white wine and cook for five minutes. Blend until smooth. Mix in the rest of the chopped tomatoes with the pepper pieces and 1 teaspoon of balsamic vinegar. Season to taste.
Brush the griddle with olive oil and cook the aubergine slices so that they are seared with stripes. Put on one side and keep warm. Grill the beef tomato slices gently.
Mix the lemon and herbs together and season well. On individual serving plates, layer the aubergine, tomato and herb mix. Drizzle with a little balsamic vinegar. Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives. Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers. Serve warm.
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