Starters

Aubergine Banana (Platano) Stack

We had a cooking class one time when I was in Venezuela. Aubergine and plantain are always in season at the farm, so for that specific class we prepared them barbecue style. This quick and easy dish is perfect as a sweet and savory starter or as little bites ideal for snacks.

South American and Asian plantains are often food staples. They come in many forms: powdered, sun-dried, fried into chips, or made into raw, cooked, and baked desserts. Aubergine’s dark anthocyanins give the plant its color and are fantastically grilled and topped with tomato curry sauce. Aubergine is known to contain good amounts of iron, copper, and manganese, which help prevent anemia. Plantains, on the other hand, are a rich source of potassium and vitamin C, both important for maintaining a healthy body.

Try making these simple, delicious grilled stacks and enjoy a lovely aubergine and plantain salad. Read the recipe below to learn how to make them.

Aubergine and Plantain Salad

Accompaniment/Starter South American
By Dada Shivananada Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Ingredients

  • 1 large aubergine sliced crosswise into even sizes
  • 4 ripe banana (platano/plantains)
  • 2 medium carrots, grated
  • 2 medium beetroots, peeled and grated
  • 1 tablespoon fresh oregano
  • 1 teaspoon fresh thyme
  • 1 tablespoon coarse mineral salt
  • A small handful of fresh asparagus, with the hard ends snapped off
  • 1/2 cup homemade pesto or any sauce
  • Sauce:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/2 cup yogurt
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest

Instructions

1

Grill each aubergine and banana (plantain) slice until each side is light golden brown.

2

Place a grilled aubergine on a plate and add a little sauce or pesto on top.

3

Place a grilled banana on top of the aubergine with sauce and continue this pattern until the stack is three tiers high.

4

Garnish the plate with grated vegetables and asparagus.

5

In a separate bowl, mix all of the sauce ingredients together.

6

Spread the sauce lavishly over the vegetables and the aubergine and plantain tower.

Nutrition

  • 577.5 Calories
  • 74.3g Carbohydrates
  • 1.6mg Cholesterol
  • 30.2g Fat
  • 9.0g Fiber
  • 7.2g Protein
  • 2400mg Sodium
  • 0.0g Trans fat

 

Aubergine and Plantain Salad

Accompaniment/Starter South American
By Dada Shivananada Serves: 4
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes

Ingredients

  • 1 large aubergine sliced crosswise into even sizes
  • 4 ripe banana (platano/plantains)
  • 2 medium carrots, grated
  • 2 medium beetroots, peeled and grated
  • 1 tablespoon fresh oregano
  • 1 teaspoon fresh thyme
  • 1 tablespoon coarse mineral salt
  • A small handful of fresh asparagus, with the hard ends snapped off
  • 1/2 cup homemade pesto or any sauce
  • Sauce:
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1 teaspoon salt
  • 1/2 cup yogurt
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon grated lemon zest

Instructions

1

Grill each aubergine and banana (plantain) slice until each side is light golden brown.

2

Place a grilled aubergine on a plate and add a little sauce or pesto on top.

3

Place a grilled banana on top of the aubergine with sauce and continue this pattern until the stack is three tiers high.

4

Garnish the plate with grated vegetables and asparagus.

5

In a separate bowl, mix all of the sauce ingredients together.

6

Spread the sauce lavishly over the vegetables and the aubergine and plantain tower.

Nutrition

  • 577.5 Calories
  • 74.3g Carbohydrates
  • 1.6mg Cholesterol
  • 30.2g Fat
  • 9.0g Fiber
  • 7.2g Protein
  • 2400mg Sodium
  • 0.0g Trans fat

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