As a vegetarian, I’m always looking for quick and delicious recipes. This is what I threw together in about 15 minutes last night. It involves some ‘cheating’, if you have more time (lucky you!) you could do the entire recipe from scratch.

Little Eggplant Stacks

You’ll need:
About 4 baby eggplants (find glossy black ones that shouldn’t require ‘salting’)
Haloumi cheese (or another cheese that can be broiled, or indeed goat’s cheese or whatever you have on hand)
Jar of fire roasted red peppers (I use Trader Joes)
Store bought Cilantro-lime pesto (or regular basil pesto) (Or make pesto yourself!)
Basil leaves to garnish, if the mood takes you and you have them on hand

Preheat a broiler (avoid frying the eggplant if you want a nuttier flavor and don’t want to use a ton of oil in this recipe). Slice the egglants into 1/2 inch discs and place them on a baking sheet, without overlapping. Either brush with grapeseed or olive oil, or spray them if it is easier. I happen to have a spray, actually a ‘gourmet mist’ of balsamic vinegar infused with pomegranate that I also gave the eggplant a quick shot with. Season with a little sea salt and pepper. I also sprinkled some Middle Eastern spice, zaatar, because it added flavor and was in the same cupboard as the ‘pomegranate spray’! Not necessary, I just like to give the eggplant a little more personality. You could use lemon pepper or any other additional flavoring.

Slice the haloumi cheese into about 2 inch square pieces (depending on the original shape of the cheese, you’re just making small pieces to add to each stack really, so shape them how you will) and add this to the baking sheet. Place under broiler and cook until the eggplant and the cheese are brown, about 6 minutes each side. If you find the haloumi is losing moisture as it cooks, you may need to use a separate baking sheet, but I try to minimize cleanup by using the same sheet.

Meanwhile, have your red peppers cut and ready to add to your ‘stacks’ and make a quick green salad using whatever you have at hand. When ready remove cheese and eggplants from broiler and take a slice of eggplant and layer with the cheese, red pepper, dollop of pesto…repeat to use all ingredients to make enough stacks for your hungry crowd. I try to raise my stacks to about 3 layers of each ingredient, just because it thrills my family to tackle ‘high towers’, please yourself as to the height. Either way, end with a cap of eggplant and a dollop of pesto, adding your basil leaves as a final flourish, if desired.

Enjoy!

Marie is an editor and communications consultant, mother of one. She lives in Bethesda, MD and enjoys reading, traveling and eating food cooked by other people. She suffers terribly from suburban angst.

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