Aubergine Stack with Halloumi, Balsamic Glaze & Tomato Pesto

Preparation Time 20 minutes
Cooking Time 70 minutes
Standing/Marinating 10 minutes
Serves 4 portions
Aubergine Stack with pesto
1 large aubergine, cut into 1cm-thick discs 1 Tbsp balsamic glaze
olive oil a handful of rocket leaves
3 Tbsp fresh sundried tomato pesto 1 Tbsp cashews, toasted
1 Tbsp red wine vinegar crusty bread, to serve
Halloumi cheese, cut into 16 slices


  1. Coat the aubergine slices on either side with the olive oil, and griddle on each side until completely softened and slightly charred.
  2. Remove and drain on kitchen paper and season.
  3. Place the Halloumi onto the griddle pan or into a frying pan and cook until browned. Flip and brown on both sides.
  4. Mix the pesto with the red wine vinegar.
  5. Layer the aubergine with a slice of Halloumi cheese, pesto and a few rocket leaves in between.
  6. Scatter with Cashew nuts.
  7. Drizzle the Balsamic Glaze and a little olive oil over the stack and serve with a few more rocket leaves and crusty bread.