Description
A vibrant and wholesome summer dish featuring layers of grilled eggplant, fresh vegetables, and optional vegan cheese and balsamic vinegar.
Ingredients
Scale
- 2 large aubergines (eggplants)
- Olive oil
- Salt and pepper
- 1 large tomato, sliced
- 1 large cucumber, sliced
- Fresh basil leaves
- Balsamic vinegar (optional)
- Vegan cheese (optional)
Instructions
- Preheat your grill to medium-high heat.
- Slice the aubergines into ½ inch thick rounds.
- Prepare the eggplant by brushing each slice lightly with olive oil and seasoning with salt and pepper.
- Grill the eggplant for about 4–5 minutes on each side until tender and marked.
- Assemble the stack by layering grilled eggplant, tomato, cucumber, and basil on a serving platter.
- Add balsamic vinegar and vegan cheese if desired.
- Serve immediately to enjoy the fresh flavors.
Notes
For best results, salt the eggplant slices before grilling to enhance their flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stack
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 3g
- Cholesterol: 0mg