Elegant Eggplant Salad Towers (Vegan) Recipe #374756
This lovely recipe comes from a book called Vegan Planet. The book says " A stacked salad makes a striking forst course. Instead of eggplant slices, you can substitute slices of grilled portobello mushroom caps, if you prefer ".
I love serving these towers as a first course when we entertain. I like to lightly grill the tomatoes with a little salt before placing them on the eggplant.
by Um Safia
25 min | 10 min prep
SERVES 4
- 1 large red bell pepper, roasted, peeled & minced
- 1/2 cup frozen green pea, thawed
- 1/3 cup minced red onion
- 1 garlic clove, peeled & minced
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 medium eggplant
- 1 large ripe tomato
- 4 boston lettuce leaves
- 1 tablespoon fresh parsley, minced
- 4 slices ciabatta, crusts removed
- salt & freshly ground black pepper
- In a medium bowl, combine the bell pepper, peas, onion & garlic. Add the olive oil, vinegar, lemon juice & salt & pepper to taste. Toss to combine & then set aside.
- Preheat the oven to 400°F Cut the middle section of the eggplant into 12 1/4" thick slices & place on a lightly oiled baking sheet. Season with salt & pepper to taste & then bake until soft, turning once, this should take 12-15 minutes approximately.
- Toast the bread in the oven or under the broiler / grill, to make 4 large croutons, set aside.
- Cut 4 1/4" thick slices from the tomato & set aside.
- Set out 4 salad plates & place 1 lettuce leaf on each plate. Top each leaf with a crouton. Using a slotted spoon, place an eggplant slice on top of the crouton. Top with a spoonful of the marinated salad, followed by another slice of eggplant, followed by a slice of tomato.
- Repeat with the remaining marinated salad & top with the remaining eggplant slice. Sprinkle with the parsley & drizzle with any remaining dressing from the marinated vegetables or additional olive oil.
- Serve immediately.
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5 stars