Aubergine Stacks

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Aubergine Stacks

Aubergine and tomato stack with basil pesto cream cheese and a rocket and red onion salad, topped with mozzarella.

Ingredients to serve 2

  • 2 x aubergines
  • 4 x tomatoes
  • 1 clove x garlic
  • 1 tbsp x basil pesto
  • 125g x cream cheese
  • 50g x grated mozzarella
  • ½ x red onion – peel & slice finely
  • 40g x rocket leaves
  • 1 tbsp x red wine vinegar
  • ¼ tsp x mustard powder
  • ¼ tsp x sugar (from your pantry)
  • 2 tbsp x olive oil (for salad dressing - from your pantry)
  • tin foil, olive oil, salt & pepper (from your pantry)

Ingredients to serve 4

  • 4 x aubergines
  • 8 x tomatoes
  • 2 cloves x garlic
  • 2 tbsp x basil pesto
  • 250g x cream cheese
  • 100g x grated mozzarella
  • 1 x red onion – peel & slice finely
  • 80g x rocket leaves
  • 2 tbsp x red wine vinegar
  • ½ tsp x mustard powder
  • ½ tsp x sugar (from your pantry)
  • 4 tbsp x olive oil (for salad dressing - from your pantry)
  • tin foil, olive oil, salt & pepper (from your pantry)


Step 1

Preheat the oven to 200⁰C. Prepare all ingredients per the instructions above.

Step 2

Slice the aubergines into 2-3cm thick rounds. Slice the tomatoes in to 2cm thick rounds. Season both the tomatoes and the aubergines liberally with salt pepper and sprinkle with olive oil.

Step 3

Place a large pan onto medium to high heat. Crush the unpeeled garlic cloves by pressing down on them with the side of a large knife. Place the garlic in the pan along with a single layer of aubergine slices. Pan fry until the aubergines start to go soft around the edges – about 5 to 7 minutes – but not fully cooked. You may need to add a little extra olive oil as they soak up the oil very quickly. (Note: don’t crowd the pan. Rather cook in batches if your pan is too small.)

Step 4

Mix the cream cheese and pesto together in a bowl and set aside.

Step 5

Place a sheet of tin foil on a large flat baking tray. Sprinkle with a little olive oil. Assemble the stacks on the baking tray, starting with an aubergine round, then some cream cheese and pesto mix then a tomato round and then another layer of cream cheese and pesto mix. Sprinkle the mozzarella on top of each stack. Place the stacks into the oven and cook for about 15 minutes until the topping is golden and they are cooked through.

Step 6

Mix the rocket leaves with the sliced red onion. Make a dressing by combining the red wine vinegar, olive oil (see quantity for salad dressing above), sugar, mustard powder, salt and pepper to taste. Pour over the rocket salad.

Step 7

To serve, divide the rocket salad between the plates and place the aubergine stacks on top.