Grilled Aubergine Stacks

Grilled Aubergine Stacks

From   Firangi Tadka

Prep: 25 minutes

Cook: 15 minutes

Method: Moderate

Course: Snack

Type: Italian

Key Ingredients:

Slices of aubergine stacked alternately with mozzarella and tomato slices and baked


  • Large aubergine (bharta baingan), thinly sliced lengthways 1
  • Mozzarella cheese, sliced 200 gms
  • Medium tomatoes, sliced 2
  • Fresh basil leaves 8
  • Olive oil as required
  • Salt to taste
  • Black pepper powder to taste


  • Preheat the oven to 200ยบ C. Grease a baking dish
  • Heat sufficient water in a deep non-stick pan, add aubergine slices and boil for 2 minutes or till slightly soft. Drain the slices and pat dry on kitchen paper.
  • To make stacks, place 4 aubergine slices side by side on the worktop. Sprinkle salt and pepper powder over them.
  • Place a slice of cheese followed by a tomato slice on each aubergine slice. Sprinkle salt and pepper powder on the tomato slice. Place a basil leaf on each stack. Follow it up with remaining slices of aubergine, salt and pepper powder, a basil leaf, cheese, tomato and end with aubergine slice.
  • Brush a little olive oil on all the stacks. Place them in the baking dish. Keep the dish in the preheated oven and bake for 10 minutes or till the cheese melts and aubergine turns brown.
  • Arrange them on a serving platter and serve hot.