2 tablespoons olive oil
1 medium Aubergine
1 red pepper
Freshly ground black pepper & seasalt
300g goats’ cheese (chevre log)
6 to 8 tablespoons Jack Daniel’s® Smooth Original Barbecue Sauce
Handful fresh basil leaves
Pre-heat oven to 200ºC Slice top and bottom off the aubergine and divide into 4 slices approx 2” discs.
Brush with olive oil, sprinkle with coarse ground black pepper and salt and place on a baking tray and roast (approx 15mins) until soft and the flesh is slightly golden.
Cut the red pepper in half, destalk/seed and cut into 8 rough square pieces and brush with olive oil. Place on baking tray and roast (approx 15mins) until soft and sweet with slight roasted appearance on edges.
Place the cooked aubergine as the base, top with two pieces of cooked pepper and a slice of goats cheese (approx 50 to 75g each).
Drizzle Jack Daniel’s® Smooth Original Barbecue Sauce over the cheese and place under a hot grill or in an oven at 220ºC for a few minutes until the cheese warms through and glazes the top of the disc.
Place each stack on a warmed plate and drizzle with a little more Jack Daniel’s® Smooth Original Barbecue Sauce and a scatter with a few fresh basil leaves to garnish.