I had a beautiful looking eggplant, and I really fancied making something special of it. I kept the whole thing simple, and concentrated on the taste, colour, texture and aroma. The result – a wonderful, wonderful dish full of juicy goodness and stunning colours. Here it is for you to be enjoyed as a side dish to either serve with pasta or rice, or as a main dish, served with hot crusty bread, and some hummus, or perhaps another dip. Either way, you will love this !
1 large eggplant/aubergine, sliced lengthways
vine tomatoes, scorched in the griddle pan and set aside
extra virgin olive oil
sesame seeds, for garnishing
¼ cup extra virgin olive oil
just under ¼ cup balsamic vinegar
1 tsp sweetener of your choice (date syrup, brown sugar, stevia, maple syrup or agave)
a pinch of garlic salt
- Heat your oil in a griddle pan, and fry your eggplant slices on both sides. When they have a really good colour, remove from pan, and set aside.
- Scorch your tomatoes in the griddle, and also set aside.
- Place your cooked eggplant slices on the surface of a suitable serving dish, and layer them on top of each other (I used a smallish oval dish, around 8 x 4 inches)
- Meanwhile, place the dressing ingredients in a jar. Close the jar tightly, and shake until it thickens. Taste, and add more salt, sugar, oil or vinegar according to personal preference.
- Drizzle the dressing onto the eggplant steaks, then garnish with sesame seeds, and pop the scorched vine tomatoes on top. Serve and enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010