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eggplant veggie stack recipe

An easy entertaining recipe using eggplant

A lovely light lunch or side dish for easy entertaining.
Course Appetiser
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • Coconut oil for cooking
  • 1 eggplant sliced into rounds
  • 1 capsicum
  • 100 grams tomatoes diced
  • 1/2 avocado diced
  • Dressing:
  • 2 teaspoons olive tapenade
  • 1/2 lemon juice
  • 1 teaspoon olive oil
  • pinch chilli flakes

To serve

  • Rocket
  • leaves fresh mint chopped finely
  • leaves fresh coriander
  • leaves fresh parsley
  • freshly ground pepper


  1. Add coconut oil to two pans on the stove top
  2. When the oil is hot add the eggplant rounds to one pan and the capsicum slices to the other
  3. Cook until the eggplant has browned on one side and turn. Repeat until all pieces are cooked
  4. Cook the capsicum until it starts to char on the edges and turn. Repeat until all pieces are cooked
  5. Remove the eggplant and capsicum pieces from the heat and arrange each eggplant slice on a serving plate.
  6. Top with the capsicum
  7. Add the tomatoes and avocado
  8. Mix the dressing ingredients together and drizzle some over each one
  9. Add the fresh herbs and rocket to serve

Recipe Notes

Cut the eggplant rounds about 1.5 cm thick
If you don't have olive tapenade, use finely chopped olives instead
This dish can be prepared in advance and served cold when required.