Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (2024)

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This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes – delicious and perfect for dinner parties or a special meal.

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (2)

I’ve had this recipe in my mind for a while now, as I absolutely love the combination of charred peppers, aubergines and pesto. It’s such a delicious mix of flavours which I think tastes like summer and is definitely good on its own, but I thought that layering it would create a fun and quite dramatic meal.

And as I’m totally obsessed with roast cherry tomatoes, I served these yummy gooey stacks on a bed of roast tomatoes.

In fact, the tomatoes create their own sauce as I’ve crushed them with some extra virgin olive oil, salt, chilli and balsamic glaze. Delicious!

I think this is a perfect summery dinner party dish–either on its own as a starter or as a main with some crispy roast potatoes and a big salad.

Enjoy xxx

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (3)

This is a stunning stack of roast peppers and aubergine with pesto and roast cherry tomatoes - delicious and perfect for dinner parties or a special meal.

Prep time: 30 minutes mins

Cook time: 40 minutes mins

4 servings

No ratings yet

Ingredients

  • 3 red peppers de-seeded and chopped in half
  • 2 medium aubergines cut into rounds
  • Splash olive oil
  • Sea salt

For the tomatoes

  • 600 g cherry tomatoes
  • 2 tbsp extra virgin olive oil
  • Big pinch sea salt
  • Pinch chilli flakes
  • 1 tsp balsamic glaze

For the basil pesto

  • 100 g pine nuts toasted
  • 60 g basil
  • 4 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea Salt
  • Juice 1/2 lemon
  • 50 ml water

For the toppings

  • Basil
  • Pesto dressing
  • Sea salt
  • Extra virgin olive oil

Instructions

  • Pre heat your oven to 180c

  • First, roast the peppers by adding to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft and a little charred. Set aside and then, when cooled, cut the pepper halves in half.

  • Roast the tomatoes by adding them to a baking tray with the oil and salt. Bake approx 25–30 minutes until soft. Set aside

  • In the meantime, add the sliced aubergine to a griddle or frying pan. Char the aubergine, by turning frequently until cooked through and slightly browning. Set aside.

To make the pesto

  • Add all the ingredients to a mini chopper or food processor and blitz to a chunky paste.

  • Reserve 2 tbsp of the pesto to make a dressing.

To serve

  • Add the roast cherry tomatoes to a bowl with the olive oil, salt, chilli and balsamic glaze .

  • Squish the tomatoes a little.

  • Divide the tomatoes onto four plates or bowls.

  • Create four bases by laying a slice of aubergine on a plate. Now you can build the stack by layering some pesto, then peppers. Then aubergine.

  • Repeat.

  • Place the stacks on a bed of juicy tomatoes.

  • Mix the reserved pesto with a little water to loosen. Drizzle over and top with more fresh basil, some sea salt and a drizzle of extra virgin olive oil if desired.

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Discuss this Recipe with Niki

Roast Pepper and Aubergine Stack with Pesto and Roast Cherry Tomatoes | Rebel Recipes (10)

6 Responses

  1. Thank you for the nice recipe, I’m making it right now! I was wondering what could be used instead of pine nuts if I don’t have any.

    Reply

    1. Of course!
      You can use seeds instead xxx

      Reply

  2. I live in France and haven’t run across balsamic glaze. Can I just sub for balsamic vinegar or should I add something else too? Make a dash of date syrup or something?

    Reply

    1. Hi Zeni
      Either would work well.
      Love, Niki xxx

      Reply

  3. The recipe calls for “3 nutritional yeast”. I am guessing it is supposed to be 3 tablespoons but I would check with you. Thanks!

    Reply

    1. Hi Laura
      Yes absolutely! I’ll pop in.
      Love
      Niki xx

      Reply

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FAQs

How to roast eggplant Jamie Oliver? ›

Preheat oven to 450 degrees. Brush both sides of eggplant slices with oil, and place in a single layer on two or more baking sheets. Bake until undersides are golden brown, 10 to 15 minutes, then turn and bake until other sides are lightly browned.

How do you roast a pepper and why would you roast them? ›

This method is particularly useful if you're looking to achieve a smokier, charred flavour. Put whole peppers directly on the flame of a gas hob and cook for 10-15 mins, turning often, until completely charred. You'll know they're done when they reach a deep, blackened colour.

Do you need to salt eggplant before roasting? ›

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

How do you roast eggplant so it's not bitter? ›

Cut off the stem and nearby areas before cooking. The stem and area near the stem tend to be where bitter compounds collect. Slice or chop the eggplant and sprinkle the pieces with salt. Allow them to sit for about 30 minutes, then pat dry before cooking.

Do you have to remove the skin from roasted peppers? ›

Some say don't. It's a waste of time, and it discards important nutrients others claim a peeled bell pepper or tomato tastes better. I find peeling releases the flavor faster and improves the taste in most sauces and, facilitates digestion. Peeling isn't all that difficult.

Do you roast peppers up or down? ›

Place peppers cut-side down on parchment paper. (Alternatively, rub a small amount of olive oil on the sheet tray.) Place pan in the oven for about 30 to 40 minutes, until the skin is blistery and charred. Don't be impatient here: If the skin isn't blistery enough, the peppers will be difficult to peel.

Which cooking method is most appropriate for eggplant? ›

Roast or bake vegetables in a hot or moderate oven. Leave them whole or cut them into large pieces without adding liquid. This cooking method is best suited to vegetables with thick skins that protect the interior from drying or scorching, such as winter squash, potatoes, and eggplant.

What is the trick to cooking eggplant? ›

Slice your eggplant with the skin on (this will help it keep its shape). Brush it lightly with oil. Grill over a hot flame until the flesh is tender and you have beautiful char marks, about 5 minutes per side.

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