2 very rip tomatoes, cut into halves
1 eggplants cut into 1 cm rounds
1 red onion, cut in chunks
1 capsicum, chopped
250-300g goats cheese
1 large bunch of basil, roughly chopped
1 tbsp. of group cumin
2 tbsp. EVO oil
2 tsp. Murray River sea salt
2 tsp. group pepper
Pre-heat the BBQ to medium/high heat.
Brush the eggplant, tomato, red onion and capsicum with olive oil, cumin, salt and pepper. Place on the BBQ and cook for 4-5 minutes each side, leave to cool.
Stack a slice of eggplant, tomato, red onion, capsicum, a little basil, goat’s cheese, eggplant, and place on a plate. Repeat the stacking till all of the ingredients are used. Sprinkle with EVO oil and serve.