Chargrilled eggplant stack with cottage cheese
¾ cup(s), (125g), tri colour variety
900 g, cut into 1cm thick slices
Canned diced tomatoes
400 g, (1x400g can)
2 clove(s), crushed
50 g, baby variety
⅓ cup(s), shredded
97% fat-free cottage cheese
1 cup(s), (250g)
- Preheat hooded barbecue grill to high. Bring ¾ cup (185ml) water to the boil in a small saucepan. Add quinoa and cook, covered, over low heat for 12 minutes or until tender and water has absorbed.
- Meanwhile, brush eggplant with oil and season. Arrange eggplant on barbecue grill, reduce heat to medium-low and cook, covered, for 8-10 minutes each side or until tender and charred.
- Meanwhile, combine tomatoes, garlic and oregano in a medium saucepan. Season and bring to the boil. Reduce heat and simmer for 5 minutes for flavours to infuse.
- Toss rocket with balsamic vinegar. Stack eggplant, cooked quinoa, sauce, basil and cottage cheese (to make several layers of each) between 4 plates. Scatter over rocket.