Serves 2


2 medium eggplants (aubergine)

1 teaspoon ground cumin

1 tablespoon salt

150g goat cheese log, crumbled

100g haloumi, sliced

1 egg, beaten

1 cup milk

8 semi-dried tomatoes

plain (all purpose) flour, to coat

10 kalamata olives, crushed

1 cup (250ml) olive oil

½ bunch basil, leaves picked

1 red capsicum (bell pepper)

1 preserved lemon

salt and freshly ground black pepper, to taste



Cut the eggplant lengthways into 1cm slices. Take 6 of the largest slices. Sprinkle with some of the salt and stand for 30 minutes to draw out any bitterness. Rinse and pat dry.


Soak the eggplant in milk for 5 minutes (Soaking in milk stops the eggplant from absorbing too much oil and becoming soggy –it is much healthier and tastier doing it this way) then coat lightly with flour to seal.

Pan-fry with half the olive oil for about 3 minutes each side.


With the whole capsicum, Cook skin side up under a hot grill, until the skin blackens. Place into a plastic bag and let it sweat before taking out and peeling the skin off. Cut the capsicum into large flat pieces, discarding the seeds and membrane then slice the flesh into strips.


In a bowl, mix the salt, cumin, and pepper together with the crumbled goats cheese, 6 of the semi-dried tomatoes sliced, crushed olives, and about 8 basil leaves.


On two large serving plates, place a slice of eggplant in the centre, top with 1/4 of the mixture on each serving then another eggplant layer, then top with the left over mix half on each before topping with the final piece of eggplant.

Coat the haloumi slices in the egg and fry until lightly golden brown and place one half on top of each of the stacks.


Place the remaining olive oil into a blender with the preserved lemon flesh and remaining semi-dried tomatoes and basil leaves, blend until smooth, Drizzle over the stack and serve.


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