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Aubergine, tomato and pesto stack recipe

Aubergine, tomato and pesto stack recipe

2 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. Why not elevate your entrée by serving it with the gentle bubbles of S.Pellegrino mineral water? 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)
Shop ingredients

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

Perfect pairing...

Perfect pairing...

Enhance your meal with S. Pellegrino, the perfect pairing for flavourful food. With long-lived bubbles and rich minerality, the natural mineral water delivers a well-balanced taste to complement sophisticated flavours, while its slight acidity makes the refreshing drink a brilliant palate cleanser between courses.

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Method

  1. Toast the pine nuts in a small pan over a medium heat until golden and fragrant, then set aside to cool.
  2. 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).
  3. 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

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