Brinjal, rice and tomato “Napoleon” stacks with balsamic vinegar and basil pesto

These interesting "stacks” are traditionally called Napoleons. A fine mixture of brinjal, rice tomatoes with a basil pesto dressing.

• Serves: 4
• Difficulty: easy
• Prep time: 5 - 10 minutes
• Cooking time: 30 minutes

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Ingredients

• 2 large, ripe tomatoes
• 1 large brinjal
• 5 ml (1 tsp) crushed garlic
• 5 ml (1 tsp) Italian herbs
• 5 ml (1 tsp) ginger powder
• 5 ml (1 tsp) cumin
• 10 ml (2 tsp) red chilli flakes
• 750 ml (3 cups) cooked Spekko Long Grain Parboiled Rice
• 250 ml (1 cup) balsamic vinegar
• olive oil

Pesto

• 625 ml (2 ½ cups)fresh basil
• 3 garlic cloves
• 2/3 cups olive oil
• 125 ml (1/2 cup) finely grated Parmesan cheese
• 1 lemon, zested
• 65 ml (1/4 cup) pine nuts, toasted
• salt and pepper

Method

1. Slice tomatoes and aubergines into 1 cm thick rounds.
2. Marinate tomatoes in a splash of olive oil, garlic, Italian herbs, salt and pepper.
3. Marinate aubergines in ginger, cumin, a splash of olive oil and chilli flakes.
4. Roast aubergines and tomatoes for 20 to 30 minutes until done.
5. In a processor, blend together all the ingredients for the pesto and season.
6. Mix pesto with cooked rice.
7. In a sauce pan, reduce balsamic vinegar by half.
8. Using a plating ring, create a stack starting with pesto rice then aubergine then tomato and then repeat. Drizzle with balsamic reduction and serve.