Elegant Eggplant Salad Towers Vegan Food

ELEGANT EGGPLANT SALAD TOWERS (VEGAN)

Steps:

• In a medium bowl, combine the bell pepper, peas, onion & garlic. Add the olive oil, vinegar, lemon juice & salt & pepper to taste. Toss to combine & then set aside.
• Preheat the oven to 400°F Cut the middle section of the eggplant into 12 1/4" thick slices & place on a lightly oiled baking sheet. Season with salt & pepper to taste & then bake until soft, turning once, this should take 12-15 minutes approximately.
• Toast the bread in the oven or under the broiler / grill, to make 4 large croutons, set aside.
• Cut 4 1/4" thick slices from the tomato & set aside.
• Set out 4 salad plates & place 1 lettuce leaf on each plate. Top each leaf with a crouton. Using a slotted spoon, place an eggplant slice on top of the crouton. Top with a spoonful of the marinated salad, followed by another slice of eggplant, followed by a slice of tomato.
• Repeat with the remaining marinated salad & top with the remaining eggplant slice. Sprinkle with the parsley & drizzle with any remaining dressing from the marinated vegetables or additional olive oil.
• Serve immediately.

EGGPLANT SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
• Bake in the preheated oven for 1 1/2 hours, or until completely softened. Cool completely. Remove skin and chop fine. Transfer to a large mixing bowl, and set aside.
• In a skillet, cook garlic in 1 tablespoon of oil over medium heat until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, the vinegar, sugar, oregano, and basil until well blended and sugar is dissolved. Pour over the eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

GRILLED EGGPLANT TOWERS WITH TOMATOES AND FETA(FROM EATING WELL

Steps:

• .Heat grill to medium.
• Spread eggplant slices on 2 baking sheets or trays. Brush 1/4 cup oil over both sides of eggplant slices. Spray another baking sheet with cooking spray and arrange tomato slices onit.
• Season eggplant and tomatoes with pepper.
• Oil the grill rack. Grill the eggplant slices until browned and tender, 5 to 7 minutes per side.
• Set aside. Place the baking sheet with tomatoes on the grill rack; cover and grill until tomatoes are bubbling and warm, about 7 minutes.
• Preheat oven to 350°F Spray six 7-10 oz ramekins ar custard cups 9 about the sane size as eggplant slices) with cooking spray.
• Assemble the towers. Using a wide spatula, layer an eggplant slice, a tomato slice, and a basil leaf in each ramekin. Sprinkle with about 1 tablespoon of feta. Repeat the layering once more, then top with an eggplant slice. Press down lightly.
• Place ramekins on a baking sheeet and bake until heated through and juices are bubbling around the edges. 25 to 35 minute.
• To serve, run a paring knife around the sides of each ramekin. Invert a plate on top and, grasping ramekins and plate with oven mitts, carefully invert the ramekins onto a plate. Very hot. Drizzle the tower with a little oiland garnish with basil sprig. Serve hot , warm or at room temperature.