- 2 medium eggplants
- 2 tbs salt
- 1 cup soymilk
- plain flour to coat
- 1 cup olive oil
- 1 red capsicum
- salt and pepper
- 1 tsp ground cumin
- 150g vegan cheese
- 8 sundried tomatoes
- 10 green olives crushed
- 1/2 bunch basil
- 1 preserved lemon
- sprigs of dill and corriander
Cut eggplant lengthways into 1cm thick slices.Take 6 of the largest slices and sprinkle with salt, stand for 30 mins then rinse and dry them.
Soak the slices in the soymilk for 2 minutes then coat with flour.Pan fry in half the olive oil for about 3 minutes on each side until golden brown.
Cut capsicum into large flat pieces,cook skin side up under a hot grill until the skin blackens, allow to cool and peel off skin and cut the flesh into strips.
Mix together the salt, pepper and cumin and sprinkle over the eggplant and capsicum.
Crumble the vegan cheese.
On 2 large serving plates put a slice of eggplant top with capsicum strips then crumbled vegan cheese.
Then add another eggplant layer, sundried tomatoes, olives, vegan cheese and basil leaves.Top with final eggplant layer.
Place the remaining oil in the blender with the flesh of the preserved lemon then drizzle onto each stack.
Top with ground pepper, a little more cumin and dill or corriander sprigs.