The Good Oil at Nichols' vegetarian rosti stack

Photo: Gregor Richardson
Photo: Gregor Richardson
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Makes 1

Ingredients
1 pre-made potato rosti, heated
1 tsp tomato relish
1 handful of spinach, wilted
1 2cm slice eggplant, pan-fried
½ tomato, roasted
1 Tbsp hummus
1 mushroom
1 slice brie cheese
1 Tbsp basil pesto

Method
Heat the rosti and cook the eggplant, tomato and mushroom.

Place the rosti on a plate, spread with tomato relish and then stack the ingredients - spinach, eggplant, hummus, tomato, mushroom, brie and a dollop of pesto - on top.

Recipe provided by The Good Oil at Nichols in Dunedin. Recipe requested by Hilda Bennett, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.

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