Mediterranean Vegetable Stack

Easy to make with the using the best summer ingredients, this will suit any occasion from BBQ to formal dinner. Also the preparation can be done ahead of time and then just finished in the oven come meal time!

You will Need for 4 people:

2 to 3 ++ tablespoons of Extra Virgin Olive Oil
1 clove of garlic, crushed and chopped
1 Eggplant, thick sliced
1 or 2 Zucchini, sliced
½ red onion slice into rings
1 to2 Roma tomatoes sliced
Fresh Basil Leaves

optional grated parmesan cheese

How you make the stacks is very much up to you.
They can be large, sandwiching ingredients between two eggplant slices or just a simple one slice of eggplant base. The vegetables will need to be gentle sauteed before putting the stacks together.


Heat the oil in a frying pan and fry off the eggplant (on both sides) in batches (you may need more oil as they can be very oill hungry, but you dont want them too be tottally sodden in oil if you can help it).

Place on kitchen paper to drain

Repeat with Zucchini ( need less cooking the eggplant)

Repeat with red onion rings (less cooking again)

Repeat with slice tomato (less cooking again and just do one side)

Assemble the stacks on a baking tray on a baking tray

Eggplant topped with 2/3 zucchini then some sliced red onion then 2/3 tomato slices.
Fresh basil leaves through the vegetables.
Finish with a grind of black pepper and a sprinkle of parmesan cheese (optional)
They can then be refrigerated until needed.

Bake in a 180ºc oven (fan 160ºc) for about 20+ minutes.

Remove from pan with slice and serve.

To make bigger stacks just place another slice of Eggplant on top of all vegetables and top again!

Pre-cooking the vegetables on a ribbed griddle plate, brushing them well with oil will give you stacks a very professional look!


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