Eggplant, Red Peppers and Mozzarella Rounds with Chili Basil Oil

"A simple & healthy dinner for those late nights."
-- @thedelightfulcook

A Note from Feedfeed

These eggplant, mozzarella and red pepper stacks double as a hearty appetizer or vegetarian main course! Sear the eggplant on an outdoor grill or indoors on a grill pan or in a cast iron skillet. 

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  • Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 4

Recipe Card


  • 1 cup finely chopped basil leaves
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 1 teaspoon chili flakes
  • 1 teaspoon sea salt
  • 3 whole peppers,
  • 3 whole eggplants, sliced
  • 2 balls mozzarella, sliced thin
  • 1/2 cup basil, whole

For the Chili Basil Oil


  • Step 1

    In the cup of a mason jar, combine finely chopped basil leaves, garlic, olive oil, chili flakes, and salt and shake well until combined.

To assemble

  • Step 1

    Preheat the oven to 350°F.

  • Step 2

    Place whole peppers onto a baking sheet, drizzle with olive oil and salt and bake for 35 - 40mins. Transfer to a heatproof bowl and cover with plastic wrap for 10 minutes. Peel & discard skin from the peppers and set aside until cooled. Once cooled, slice into strips.

  • Step 3

    Season eggplant with salt and let sit 15 minutes to draw out some of the excess moisture. Preheat a frying pan on medium heat. Place the eggplant directly on the pan cook for 3 minutes on each side. Repeat until all eggplant slices are golden brown.

  • Step 4

    Form the rounds by layering a piece of eggplant, 2 strips of roasted pepper, a slice of mozzarella & 2-3 basil leaves. Drizzle chili basil oil over the top and repeat top with an eggplant slice. Drizzle each of the stacks with a decent amount of chili basil oil & serve.

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