These are CRAZY good. I made them last night… and they’re amazing. Of course, they’re vegan. And… they’re delicious. Even our 13 year old loved it (though he did slide the tomato slice to the next plate… LOL).
This is another installment in support of the Vegan MoFo or Month of Food. Thanks to ISA for her great Post Punk Kitchen Blog… and for starting this thing three years ago.
There is SO MUCH GREAT FOOD out there… that is NOT the result of animal suffering… and is so much better for our bodies and our planet.
So let’s get to it!!
SOURCE: Vegan Planet Cookbook (another one you want to own!!)
Eggplant Salad Towers
Servings/Yield
4
1 Large Roasted Red Bell Pepper, minced
½ cup frozen peas
⅓ cup red onion, minced
1 clove garlic, minced
¼ cup extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon Lemon Juice
Salt and freshly ground pepper
1 Medium Eggplant
4 slices Italian Bread, Crusts removed
1 large ripe tomato
4 boston lettuce , leaves
1 tablespoon fresh parsley, minced
Method
1. In a medium size bowl, combine the bell pepper, peas, onion, and garlic. Add the olive oil, vinegar, lemon juice, and salt and pepper to taste. Toss to combine and set aside.
2. Preheat oven to 400 degrees F. Cut the middle section of the eggplant into 12 1/4 inch thick slices and place on a lightly oiled baking sheet. Season with salt and pepper to taste and bake until soft, turning once, 12 to 15 minutes total.
3. Toast the bread in the oven or under the broiler to make 4 large croutons. Set aside.
4. Cut four 1/4 inch thick slices from the tomato and set aside.
5. Set out four salad plates and place 1 lettuce leaf on each. Top each leaf with a large 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 eggplant slice and then a tomato slice. Repeat with the remaining marinated salad and top with the remaining eggplant slice. Sprinkle with the parsley and drizzle with any extra dressing from the marinated vegetables. Serve at once.
