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Firstly roast the peppers by adding to a baking tray with the oil and salt. Set aside and then when cooled a little cut the pepper halves in half. Spray the aubergine slices on either side with the olive oil, and griddle on each side until completely softened and slightly charred.

Alright, don’t linger, let’s course of action this aubergine and pesto stack formula with 12 substances which are absolutely easy to find, and we have to process them at the very least through 5 measures. You should commit a while on this, so the resulting food could be perfect.

Composition Aubergine and pesto stack:

1. Take Large aubergine (4-5 slices per person)
2. Provide 2 for mozzarella
3. Make ready to taste of Salt
4. Need of Extra Parmesan
5. Need for Oil to fry (just a tad)
6. Get for For pesto: (see also my other recipes too :) )
7. Take Good handful of fresh basil leaves
8. Require Clove of garlic
9. Give for Sprinkle of Parmesan
10. You need for Sprinkle of pecorino
11. Prepare - Few pine nuts
12. Prepare of Olive oil

You just can't beat fresh pesto #italian #pesto #vegetarian #lunch #dinner #mainmeal. Build the stacks, starting with a slice of aubergine, then adding strips of pepper, spoonfuls of Greek yogurt and the pesto. This quantity should make four stacks of three layers. Slicing the aubergine into thin rounds I layered all the ingredients and my Baked Aubergine with Pesto & Feta Stacks were born.

Aubergine and pesto stack steps:

1. Whizz up pesto ingredients to make your yummy pesto
2. Slice aubergine. Dry with kitchen paper. Fry in a little oil for 3-4 mins until brown
3. Start to layer your stacks. Put a slice of aubergine on baking paper. Add some pesto on top. Add some chopped mozzarella and Parmesan
4. Continue layering up until you've finished the ingredients
5. Bake at 180 for about 20-25 mins. Enjoy :)

They were easy to assemble, on a baking tray with a greased piece of foil on the base, I added a slice of the aubergine and spread the top with the diluted red pesto. Rinse salt off, and pat dry with paper toweling. Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way. Toss the aubergines in a bowl with the olive oil and a little salt. A stunning dish, full of different flavours - the pasta is encased in the fried aubergines.

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