Melting Aubergines with Sweet Peppers

Linda McCartney
Recipe Serves: 4

This makes an excellent light lunch or supper dish, or you can serve it as a first course for a more formal meal.

Ingredients:

2 medium aubergines cut into 1.5 cm slices

3 tbsp olive oil

2 canned pimientos, drained and quartered or 1 large fresh red pepper, skinned and quartered

230g soft goats cheese or any soft cheese sliced

Freshly ground black pepper and sea salt to taste

Pitted olives for garnish

Instructions:

Brush the slices of aubergine with olive oil and place on a large baking sheet. Bake in a preheated 220 degree C oven until soft and golden brown, 10-12 minutes.

Layer the aubergine slices with the pimientos, and goat cheese into stacks onto a baking tray, seasoning with freshly ground black pepper as you go along. Top each stack with a piece of cheese. Return to the oven and bake 5 minutes to heat through. Garnish with a pitted olive or two, and serve immediately.

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