Aubergine Stacks with Speedy Salsa Verde from Wholesome by Sarah Graham

Ingredients

• 4 ripe tomatoes, roughly chopped (set over a sieve for 5–10 minutes)
• 1 Tbsp roughly chopped fresh basil, stalks too
• ½ Tbsp olive oil
• 1 clove garlic, crushed
• about ⅓ cup crumbled feta cheese
• baby basil leaves, for garnishing
• about ⅓ cup finely grated Parmesan cheese
• 2 medium-sized aubergines, sliced lengthways 1 cm thick
• 1 small clove garlic
• 1–2 tsp sunflower seeds
• pinch each of salt, freshly ground black pepper and preferred healthy natural sweetener
• handful fresh basil
• 1–2 sprigs fresh oregano (if available)
• 1 level tsp dried chilli flakes
• olive oil
• healthy natural sweetener, to taste
• 1–2 Tbsp lemon juice
• 1 tsp lemon zest
• pinch of salt
• 1–2 Tbsp olive oil