Aubergine Stack

Again thanks you to Ashutosh and there are still more!
Ingredients
2 long thin aubergines
4 small tomatoes
4 button mushrooms
1 small red onion
50 gm crumbly tofu
4 basil leaves, torn up
olive oil spray
cocktail sticks
Method
Thinly slice in circles all the vegetables.
Place on a baking tray and spray with olive oil. Grill for 5 – 10 minutes until cooked.
Allow to cool.
Using aubergine circles as the base and top. Stack the vegetables on an aubergine circle. Sprinkle on the tofu and basil leaves. Place an aubergine circle on the top. Secure the stack with a cocktail stick.
Continue making stacks until all the aubergine circles are used.
Serves 4 people.
Serve as Hors-d’Oeuvres or with a salad as a Starter.

Advertisements

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Hors-d'Oeuvre, Salad and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s