Veggie Stack

For a quick and simple lunch this week I made a delicious vegetable stack. Its not rocket science but it tastes good and is fast to prepare but looks quite impressive.



To prepare simply slice an eggplant into 1cm rounds and sprinkle liberally with ground cumin.
Heat a pan over medium heat and add a small amount of coconut oil in the pan (or any other oil you have on hand). Fry the eggplant on both sides until it is tender.

Cut haloumi cheese into slices and once the eggplant is cooked, fry until golden.

Slice a few tomatoes and sprinkle with a little salt.

Assemble the stack with the haloumi, eggplant and fresh tomato.

Garnish with fresh mint and some balsamic vinegar.

Delicious and super simple!

I served my veggie stack with moghrabieh (which is like giant cous cous) with some fresh mint mixed through.