Ingredients:

Eggplant
Kumara
Capsicum
Goat’s feta cheese
Sprouts – alfalfa (or your choice)
Olives (optional for garnishing)

Method:

1. Cut the eggplant into 1 cm. slices. Salt them and wait for the bitter water to flow out. This should take approx. 15 minutes, but depends on the size of the eggplant. Roast the slices with a little oil in  a sandwich press.
2. Cut the kumara into 1 cm. slices, making sure that the slices are smaller in diameter than the eggplant slices. Roast them with a little oil in a sandwich press.
3. Roast the capsicum in a sandwich press and peel of the charred skin. Cut into small pieces, making sure that the slices are smaller in diameter than the kumara slices.
4. Cut the cheese into thin square slices, making sure that the slices are smaller in diameter than the capsicum slices.
5. Arrange  the slices as shown in the picture
6. Finish arrangement with sprouts and if you like, add olives to garnish.