Brinjal Stack

Our Brinjal Stack is a culinary creation highlighting the earthy richness of roasted eggplant slices layered with vibrant ingredients. These stacked layers are adorned with roasted red bell peppers, fresh basil, and a drizzle of balsamic glaze, offering a harmonious balance of flavours and textures perfect for an appetiser or side dish.

Ingredients

2 firm medium Brinjals
2 medium Tomatoes
200g Mezé Feta
30g fresh Parsley
Dried Oregano
Salt & Pepper
1 tbsp Olive Oil

Preparing the spices

Slice the brinjals into 1cm thick pieces, length ways. Sprinkle with salt and let them stand for 10 minutes. Rinse off the salt.

Heat a pan, add 1 tablespoon of olive oil and grill the brinjals until you can pierce them with a fork.

Remove and set aside. In the same pan cook the chopped tomatoes for about 1 minute, season with oregano, salt and pepper, stir and set aside. Do not overcook the tomato, they must stay chunky.

Cut half the feta into rectangular pieces and set aside.

Place one sliced piece of brinjal on a plate. Spoon over some tomato mixture and crumble some Feta on top. Place another slice of brinjal on top of this, add some more tomato mixture, place a few of the rectangular pieces of feta on top and sprinkle with some freshly chopped parsley. Drizzle with a little olive oil