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Serve this dish with crusty bread and a glass of Sav Blanc for a tasty meal idea.
For Vinaigrette: combine olive oil, vinegar, lemon juice, chopped herbs, Dijon mustard, salt and black pepper and mix thoroughly- Set aside.
Slice eggplants 3mm thick rounds, fry in olive oil until cooked and set aside on absorbent paper. Slice sides off capsicum and put skin side up under a grill. Cook on high until the skin blackens. Place the blackened capsicum in a plastic bag to sweat then peal skin off and discard- set aside. Drain chickpeas, place in a bowl and lightly squash them. Put 2 teaspoons of the vinaigrette in the chickpeas and mix. Remove lobster from tail and roughly chop. Gently cook in some butter and tarragon in a fry pan. Add 4 leaves from the radicchio and wilt then remove and set aside.
Put the stacking ring in the centre of your plate. Stack ingredients in the following order::
1 Wilted radicchio leaf
2 tbls of chickpeas
1 Eggplant ring (trim to fit if needed)
2 tbls of lobster
1 piece of capsicum (trim to fit if needed)
2 tbls chickpeas
2 tbls lobster
1 radicchio leaf
1 Eggplant ring
1 piece of capsicum
Press down gently to firm up the stack and then carefully remove the stacking ring. Drizzle the vinaigrette over and around the stack and serve.
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