Eggplant, Capsicum, Pesto, and Goat Cheese Salad (Chef Boutique)

Ingredients:

• 3 slices eggplant
• 1 tblsp salt
• 1/2 large red capsicum
• 1/4 cup rocket leaves
• 15-25g goat cheese
• 2 tblsp pesto
• 1/2 tsp lemon juice
• evoo for frying
• optional, balsamic vinegar

Directions

1. Rub salt generously into eggplant slices. Let sit for 30 minutes. Rinse under cold water and dry with paper towels.
2. Cut capsicum into large pieces, removing seeds and membrane. 
3. Place on grill, skin up, until skin is blackened. Cool in plastic bag, then peel skin. Slice thinly. 
4. Lightly cover base of pan with evoo and heat over medium heat. 
5. Add eggplant and cook both sides until golden. Drain on paper towel and keep warm.
6. Mix lemon juice into the pesto. 
7. Layer: rocket leaves, eggplant, rocket leaves, teaspoon pesto, capsicum, goat cheese. Repeat layers. Finish with a slice of eggplant and a dollop of pesto. Sprinkle with shredded rocket and pepper to taste. Drizzle balsamic vinegar and evoo around the plate and serve.