Eggplant, Chevre & Capsicum Appetiser



  • 3 eggplants, cubed
  • Oil or grape seed oil
  • 300g chevre (soft goat’s cheese)
  • 2 roasted red & yellow capsicum, roasted and peeled
  • Butter, mignonette or mizuna lettuce leaves


  • ½ cup of fresh basil leaves
  • ½ cup grapeseed or olive oil
  • 1/3 cup lightly roasted pinenuts
  • 1/3 cup grated pecarino or Italian parmesan
  • 1 clove garlic
  • Sea salt & ground white pepper

Serves 6


  • Lightly pan fry prepared eggplant
  • Cut chevre into bit sized pieces
  • Cut roasted capsicum into 2cm slices.
  • Place vegetables into a large bowl and gently toss.
  • Place lettuce leaves on serving dish and spoon vegetables on top. Drizzle pesto over salad and top with an extra leaf of basil.
  • To make Pesto whizz all the ingredients in a blender to make a light sauce
  • When ready to serve, drizzle pesto over salad vegetables and garnish with basil leaves.