- 4 Lebanese eggplant cut into 1 cm rounds
- 4 zucchini approx. same thickness rounds
- 2 red capsicum, roasted, peeled and sliced
- Cup marinated goat’s fetta
- 1 bunch fresh basil leaves
- Aged Balsamic
- Sea salt & freshly ground pepper
- Vegetable oil for char-grilling
Char grill the eggplant and zucchini slices. Sprinkle with sea salt. Place rounds of eggplant on a serving platter. Top with a small amount of goat’s fetta. Top with round of zucchini. Top with small amount of goat’s fetta.Top with a curled slice of roast capsicum and a basil leaf. Sprinkle with sea salt and freshly ground pepper and drizzle with aged balsamic. Serve.