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Aubergine, tomato and pesto stack recipe

9 ratings

Ready in just 15 minutes, this make-ahead vegetarian starter is a light but flavourful combination of fresh Italian ingredients, including smokey aubergine, fresh tomato and vibrant pesto. See method

Serves 4
15 mins
140 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

20g pine nuts
2 large aubergines, cut into 1cm slices
1 tbsp extra-virgin olive oil
4 large vine tomatoes, cut into 5mm slices
1½ tbsp pesto plus 2 tsp for drizzling
large handful of small basil leaves, to serve
20g Parmesan or vegetarian hard cheese, finely grated (optional)

Each serving contains

Energy
580kj
140kcal 7%
Fat
10g 15%
Saturates
1g 7%
Sugars
7g 8%
Salt
0.2g 4%

of the reference intake
Carbohydrate 8.2g Protein 3.5g Fibre 5.6g

Method

Toast the pine nuts in a small pan over a medium heat until golden and fragrant, then set aside to cool.
Heat a large griddle pan over a high heat until just smoking and toss the aubergine slices with the oil and season well. Griddle the aubergine slices for 2-3 mins on each sides until charred and just tender, then remove to a plate (you may need to do this in batches).
Starting with the aubergine at the bottom, layer a quarter of the aubergine and tomatoes up on a plate (about 4-5 slices of each per person) drizzling with a little pesto in between each slice, then scatter over the pine nuts and basil leaves, and drizzle with the extra 2 tsp pesto. Grate over a little Parmesan to serve (if using) and repeat with the remaining vegetables.

Get ahead: Griddle the aubergines up to 24 hours in advance and keep covered in the fridge.

See more Vegetarian recipes