Aubergine, Tomato & Goat's Cheese Stack

This recipe works in combination with: Ratatouille & Grilled Goat's Cheese, Spiced Vegetable Stew with Couscous, Vegetable & Couscous Stuffed Pepper. This recipe features in these meal plans: Veggie Mediterranean.

Grilled aubergine, tomato and goat's cheese stacked together for an intense burst of flavour.


  • 1 small tomato (approx 75g), thinly sliced
  • one-third of a 70g bag of wild rocket leaves
  • 1/2 small red onion, finely chopped
  • 1/2 small aubergine, thinly sliced
  • 50g of goat's cheese
  • 2 tbsp olive oil
  • 1/2 tsp honey
  • 2 tsp white wine vinegar
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £1.75
  • Store cupboard: Typical
  • Calories per serving: 359
  • 5-a-day per serving: 3
  • Print Recipe
Aubergine & Tomato Stack photo

793 cooks think so


  1. Preheat the grill. For the dressing, mix together the honey, vinegar and 1 tbsp of oil. Season with salt and pepper.
  2. Place the aubergine slices on a baking tray, drizzle with 1/2 tbsp olive oil and season with salt and pepper. Grill on one side for 3-4 minutes, or until browned and lightly charred. Turn the aubergine slices over and arrange the tomato slices on the baking tray. Drizzle the tomato with 1/2 tbsp oil and season with salt and pepper. Grill for 2-3 minutes, or until the other side of the aubergine is browned and lightly charred.
  3. To make the stack, simply lay the tomato and aubergine slices on top of each other, alternating the ingredients as you go. Top with the goat's cheese and grill for 1-2 minutes, or until the top is golden.
  4. To serve simply toss the rocket leaves with the red onion and dressing and serve alongside the grilled vegetable stack.

Cook's tips

You can save time by simply tossing together the grilled aubergine and tomato with the goats cheese and dressed rocket leaves instead of making the stack.

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