BBQ Eggplant Stack


½ kg very ripe tomatoes, cut into halves
2 eggplants cut into 1 cm rounds
250-300g goats cheese
1 large bunch of basil, roughly chopped
1 tbsp cumin
2 tbsp extra virgin olive oil
2 tsp Murray River sea salt
2 tsp pepper


Pre-heat the BBQ to medium/high heat.

Brush the eggplant and tomato with olive oil, cumin, salt and pepper. Place on the BBQ and cook for 4-5 minutes each side, leave to cool.

Stack a slice of eggplant, tomato, a little basil, goats cheese, eggplant, and place on a plate.

Repeat the stacking until all of the ingredients are used. Sprinkle with extra virgin olive oil and serve.

Serves 4

Recipes by Zoe Bingley-Pullin from Nutritional Edge premium health studio.

Chef's Recipes

Recipe Categories

What's in Season For May

What's in Season For May

May represents autumn's departure signifying the lead up towards winter, and seasonal recipes this time of year are desi...