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Three Layered Aubergine Tower

BJ Broderick

Vegan Aubergine Tower

A great dinner party dish!

  1. 1 Aubergine
  2. Olive oil
  3. Sweet Potato & Caramelised Onion Layer:
  4. ½ sweet potato
  5. ½ white onion, diced
  6. Sprig of thyme
  7. Whiskey Mushroom Layer:
  8. Handful of mixed mushrooms, roughly chopped
  9. ½ spring onion, diced
  10. Freshly ground black pepper
  11. Splash of whiskey
  12. Micro Ratatouille Layer:
  13. ½ courgette, finely diced
  14. ½ cup mixed sweet bell peppers, finely chopped
  15. ½ red onion, finely chopped
  16. 2 cloves of garlic, crushed
  17. ½ jar of chopped tomatoes
  18. A pinch of dried herbs
  19. A handful of basil leaves

  • Thickly slice the aubergine, keeping the stem. Salt the slices & leave for 30 mins approx to draw out the excess fluid.

For the sweet potato layer: sautee the onion with the thyme until sticky & brown. Steam & mash the sweet potato & combine with the onion mixture (discarding the thyme sprig)

For the mushroom layer: sautee the mushrooms until they release their juices. Season with black pepper & add the spring onion. When all the liquid is gone, add a splash of whiskey & cook just until the alcohol has evaporated.

For the micro ratatouille layer: sautee the onions, garlic & peppers until the onions begin to soften. Add the dried herbs, courgettes & tomatoes & continue to cook until the courgettes are just beginning to soften. Remove from the heat and add the basil.

Prepare the aubergine slices: rinse to remove all traces of the salt. Dry the slices thoroughly & grill, turning once during cooking. Don’t forget the stem!

Assemble the tower: place one filling on top of each aubergine slice. Serve immediately & enjoy!

 

 

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