RECIPE: Barbecued eggplant-cheese stacks
This week's "weekend recipe" sponsored by Prestons Liquor Stores is Barbecued eggplant-cheese stacks. This recipe pairs perfectly with Porcupine Ridge Sauvignon Blanc.
The nose shows fresh cut grass, capsicum and straw with hints of lime and granadilla fruit. Fresh fruitiness follows through onto the palate with a hint of nettles.
The weight and intensity of the mid-palate is pleasantly surprising for this variety and the wine finishes with a lingering lemony aftertaste.
- 1 EGGPLANT CUT INTO SLICES ABOUT 1.5CM
- 1 RED PEPPER QUARTERED
- 1 YELLOW PEPPER QUARTERED
- 4 SLICES HALOUMI CHEESE ABOUT 50G
- 60ML (1/4 CUP) OLIVE OIL
- 45ML (3TBSP)BALSAMIC VINEGAR
- 15ML (1TBSP)DIJON mUSTARD
- 2 CLOVES gARLIC
- sALT AND fRESHLY GROUND PEPPER TO TASTE
- 30ML (TBSP) LEMON mARMALADE
- 60ML (1/4 CUP) BASIL pESTO
- 30ML (2TBSP) OLIVE OIL
- Place the eggplant slices and pepper quarters in a large bowl.
- In a separate bowl, combine the oil, vinegar, mustard, garlic, salt and pepper.
- Pour the marinade over the vegetables, coating well.
- Leave to rest for 30 minutes at room temperature.
- Preheat the barbecue to high.
- In a microwave bowl, heat the marmalade for 15 seconds.
- Add the pesto and oil. Mix well and set aside.
- Place the vegetables on the hot grill and reduce heat to medium-low.
- Cook for 2 to 3 minutes per side.
- When the vegetables are nearly done, put the cheese slices on the grill and barbecue for 1 minute per side.
- On 4 plates, assemble the stacks by layering, in order, 1 eggplant slice, 1 wedge of red pepper, 1 wedge of yellow pepper, another eggplant slice and finally a cheese slice.
- Drizzle the stacks with the pesto vinaigrette and serve immediately.
- Haloumi cheese does not melt when heated. In Quebec you can find Doré-mi, a delicious cheese of the same type.