Three Layered Aubergine Tower

BJ Broderick

THERE'S MORE WHERE THIS CAME FROM!

Try Veganuary

Ingredients

1 Aubergine
Olive oil
Sweet Potato & Caramelised Onion Layer:
½ sweet potato
½ white onion, diced
Sprig of thyme
Whiskey Mushroom Layer:
Handful of mixed mushrooms, roughly chopped
½ spring onion, diced
Freshly ground black pepper
Splash of whiskey
Micro Ratatouille Layer:
½ courgette, finely diced
½ cup mixed sweet bell peppers, finely chopped
½ red onion, finely chopped
2 cloves of garlic, crushed
½ jar of chopped tomatoes
A pinch of dried herbs
A handful of basil leaves

A great dinner party dish!

Preparation

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

Method

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!