Aubergine Stacks with Speedy Salsa Verde - Sarah Graham Food

Ingredients

• olive oil
• about 1/3 cup finely grated Parmesan cheese (or hard cheese of your choice)
• 2 medium-sized aubergines, sliced lengthways 1 cm thick
• about 1/3 cup feta cheese, to crumble over the aubergines when serving
• baby basil leaves, for garnishing
• ½ Tbsp olive oil
• 1 clove garlic, crushed
• 4 ripe tomatoes, roughly chopped (set over a sieve for 5–10 minutes for some of the liquid to drain off)
• 1 Tbsp roughly chopped fresh basil, stalks included
• 1–2 sprigs fresh oregano (if available)
• 1 level tsp dried chilli flakes
• pinch of salt and freshly ground black pepper
• pinch sugar or preferred healthy natural sweetener
• handful fresh basil
• 1 small clove garlic
• 1–2 tsp sunflower seeds
• 1 tsp lemon zest
• 1–2 Tbsp lemon juice
• 1–2 Tbsp olive oil
• pinch of salt
• healthy natural sweetener, to taste (I like to use 4–6 drops stevia liquid or 1–2 tsp rice malt syrup)