Starters, Salads, Soups

Aubergine Banana (platano) stack

We had a cooking class in Venezuela. Aubergine and plantain are always in season at the farm, so we prepared them barbeque style. ┬áSouth America and Asia plantain as a food source it’s often powdered, sun-dried, fried snacks and made into raw, cooked and baked desserts as well. Aubergine’s dark anthocyanins with giving its colour and are fantastic grilled and topped with tomato curry sauce.

Ingredients

  • 1 large aubergine sliced into even sizes
  • 4 ripe banana ( platano)
  • 2 carrots
  • 2 medium beetroots
  • 1 tablespoon of fresh oregano
  • 1 teaspoon of fresh thyme
  • 1 tables course mineral salt
  • a small bunch of fresh asparagus
  • 1/2 cup of homemade pesto or any sauce

Sauce

  • 1/ 4 Olive oil
  • 1/4 lemon juice
  • 1/4 orange juice
  • 1 teaspoon salt
  • 1/2 cup of yoghurt
  • 1/2 teaspoon of orange rind
  • 1/2 teaspoon lemon rind

How to prepare

  1. Blend all ingredients until smooth and set aside in a small serving bowl
  2. Sautee the asparagus whole lightly in a skillet with butter or sesame oil and set aside.
  3. Slice aubergine into even thickness (8 mm or 1/3 inch )sizes and grill on a hot plate
  4. Wash and slice platano with skin into (8 mm or 1/3 inch ) size and grill as well

To Dress up your salad plate.

  1. Place a grilled aubergine on a plate and add a dash of sauce on top of it, place a grilled banana on top the aubergine with sauce and continue until its three-level high.
  2. Grate all beet root and carrots. Garnish plate with grated veggies and asparagus
  3. Spread the sauce lavishly over the vegetables and aubergine banana tower.

Enjoy a lovely aubergine banana salad.

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