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
a pinch of Himalayan salt (or Westlab UK)
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 www.mouthwateringvegan.com 2010
wow..wow…wow!!! your recipes are simply amazing, thanks! 🙂
Thank you Vegan Luu. 🙂
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Thanks for the pingback. Meantime feel free to share my plant based fried eggs (if you wish) http://www.mouthwateringvegan.com/2013/04/27/the-perfect-vegan-fried-egg-sunny-side-up/ 🙂
Right now enjoying this marvelous and delicious recipe thanks to you, Miriam!
That’s great news dear Gaby – I look forward to your future comments on my blog. 🙂
Hi Miriam, was just wondering what to make for dinner tonight and saw this recipe. Done, mind made up, already have all ingredients in stock. Eagerly awaiting the arrival of your book (to Australia), can’t wait to see it, just love your recipes.
Hi Annie and let me know how this goes. Hope you enjoy my book and to receive a review from you when you have it (where you purchased it online) would be awesome for me as and when ! 🙂