Tasty Tomatoes: Seven Recipe Ideas

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2. Heirloom Tomato and Aubergine Stacks

Combine 100g soft goats' cheese, 2 tbsp basil and 1 tbsp thyme and set aside
- Prepare grill
- Cut one large aubergine crosswise into 2cm slices
- Place in a colander and sprinkle with ½ tsp salt; toss to mix
- Let stand for 10 minutes
- Rinse and pat dry
- Brush slices with 1 tsp olive oil and grill for four minutes; turn over and continue grilling for four or five minutes, or until tender
- Combine 2 tsp oil, 1 tbsp balsamic vinegar and ¼ tsp Dijon mustard; whisk to blend
- Stir in salt and pepper to taste
- Slice two heirloom tomatoes into four rounds each
- To assemble stacks, place 1 aubergine slice on a plate
- Top with an eighth of the cheese mixture and a slice of tomato
- Drizzle with  ½ tsp of vinaigrette
-Add another slice of aubergine, cheese, tomato and a final slice of aubergine; top with 1 tsp vinaigrette
- Let it stand five minutes so cheese melts
Makes 3 servings (stacks).
Per serving: 155 calories, 10g fat (5g saturated), 11g carbs, 1g fibre, 264mg sodium, 7g protein 

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