Beckas Brilliant Aubergine (Eggplant) Stacks recipe

Ingredients (use vegan versions):

• 2 large aubergines (eggplants)


• flour


• olive oil


• seasonings to taste


• plum tomatoes


• bazil leaves

Directions:







Slice the aubergines into 5mm thick slices. Coat in seasoned flour and fry in olive oil until golden and crisp. Slice the tomato and tear off about a handful of basil leaves. Put 4 slices of fried aubergine into the bottom of a glass dish and make layers of aubergine, tomato and basil. Finish with a basil leaf and a slice of tomato on the top. Put into a pre heated oven (200 degrees C or the equivalent). Cook until tender.



Serve with a crisp salad and plenty of fresh vegan bread.



This is also delicious with lentils dressed with raspberry vinegar and walnut oil.



Serves: 4



Preparation time: 30 mins