Grilled Eggplant Stack

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Grilled Eggplant Stack by Buddha Soul

Serves 4

eggplantIngredients
800 gm (1 med. sized) eggplant
200 gm (1 med. sized) green zucchini
200 gm (1 med. sized) yellow zucchini
120 gm (1 med. sized) red onion
120 gm (1 med. sized) white onion
120 gm (1/2 med. sized) red bell pepper
120 gm (1/2 med. sized) yellow bell pepper
120 gm (1/2 med. sized) green bell pepper
350 gm (1 small packet) tofu
80 gm (4 med. sized) mushroom
600 gm (large bunch) spinach
220 gm (2 med. sized) tomatoes
80 ml (1/3 cup) pesto dressing (page 80)
80 ml (1/3 cup) extra virgin olive oil OR coconut oil
Buddha Soul chef‘s marinade (page 83)
Himalayan pink salt
pepper

Method
Cut zucchini, bell pepper, onion and eggplant length ways.
Place aside in a bowl and marinate with Buddha Soul Chef’s Marinade. Let stand in marinade for 2 minutes.
Sauté mushrooms.
Boil spinach until half cooked or wilted.
Heat grill and place on marinated vegetables.
Prepare 4 plates with the finely sliced on the bottom and stack vegetables, eggplant, zucchini, onion and bell pepper. Include the boiled spinach and sautéed mushroom.
Serve with some sliced tomato and your homemade pesto on the top.

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