3 large eggplants, cut into 1 cm thick rounds
3 red capsicum (peppers), halve each capsicum, stalks removed & seeds discarded
2 fresh mozzarella balls cut into slices
1 large handful of fresh basil leaves
Chili Basil Oil
3 handfuls fresh basil leaves finely chopped
2 cloves garlic minced
1/2 cup olive oil
1 tsp chili flakes
1 tsp salt
1. Preheat the oven to 180c & prepare the chili basil oil. Place all the ingredients into a jar, shake well & set aside.
2. Place capsicum onto baking trays, drizzle with a little olive oil, salt & bake for 35 - 40mins. Once cooked, transfer to a heatproof bowl & cover with plastic wrap for 10 mins. Peel, discard skin & drain excess water from capsicum & set aside to cool completely. Once cooled, tear capsicums into rough strips.
3. Lay your eggplant slices flat on a chopping board, sprinkle with a little salt & set aside for 15 mins. Preheat a griddle pan on medium heat. Place the eggplant directly on the grill & cook on each side for 3mins. Repeat with the remaining eggplant & once cooked set aside.
4. To assemble each stack, lay a piece of eggplant on a plate. Add 2 strips of capsicum, a slice of mozzarella & 2-3 basil leaves. Drizzle 1 tsp of the chili basil oil over the top. Repeat the process one more time & finish with an eggplant slice on top. Drizzle each of the stacks with a decent amount of chili basil oil & serve.