12 baby aubergines, sliced lengthways
½ red pepper, sliced
7- 8 tbsp olive oil, for frying, plus extra, for drizzling
220g/8oz goats' cheese, sliced into discs
7-8 basil leaves, torn, to garnish
Cooking time 10mins
Heat a griddle pan or frying pan until very hot.
Brush the baby aubergine slices and the red pepper slices with the olive oil, then place onto the hot pan to griddle for 1-2 minutes on each side, or until softened.
Remove from the heat and place alternate slices of aubergine, goats' cheese and red pepper, on top of each other, to form two stacks.
Drizzle with a little olive oil and scatter with the torn basil leaves for garnish