![]() I think adding some shaved almonds or red onion might add a nice crunch as well! My mouth is salivating now. The sweetness from the balsamic glaze pairs perfectly with the bitterness of the arugula. These stacks can be baked as well, so there’s just no excuse not to try them! We sat them on a bed of arugula and topped them with a tomato salad and balsamic glaze. We ran out of charcoal the day we were photographing these for the blog, so we made them on the stove instead. She came up with the portobello eggplant stacks and they are so good!!! They’re great for family get togethers or barbecues, they’re quick, and they’re really healthy. Coming up with new, healthy and delicious ways to incorporate them into our diets have been fun!Īshlee loves any excuse to grill and I’m absolutely OBSESSED with mushrooms. Now, our bodies literally crave fresh vegetables. Layers of baked eggplant with homemade almond ricotta cheese on top of tomato and coulis sauce. Before we became vegan, “dieting” was always so hard. So, as of the last couple weeks, we have been working out and incorporating more vegetables into our diets. I mean, every bride wants to look absolutely fucking phenomenal on her wedding day, right?! S insisted it all complimented itself so perfectly I should add it all to the recipe.For those of you who read our blog and don’t know us, I’d like to announce that Ashlee and I are getting married! It’s a small wedding, so we don’t have to deal with all the typical pre-wedding bullshit…thank goodness! So far, planning everything has been easy-breezy! Since the date is creeping closer towards us, we thought it’d be a good idea to get our asses in shape. Now, I broke from tradition when I garnished using what I had on hand Rocket, Sprouted Lentils and Chickpeas, my own Vegan Queso. We want to have short and fast baking so that the eggplant slices would be golden on both sides. This vegan eggplant parmesan recipe is light, wholesome, and baked to perfection Stack roasted eggplant slices with tomato and dairy free cheese for a fun twist on the classic dish. ![]() But the vegan ricotta cheese has to be ready in advance, yes So, without further ado, preheat the oven to 190C degrees. These turned out so good, even S loved them! This stacked eggplant Appetizer will be ready before you are done screaming save the eggplant tower, Marty. Aside from that I followed the available recipes, only adding my own mark to the dish when it came to plating. I did veganise the recipe by swapping out the dairy. And if you’re going to copy someone at least have the decency to give them credit… I scoured the web and I do see the recipe come up in a few other places, but it looks to me that they directly copied Bayramgül’s recipe. It’s another gem I found on her site, and I’m very glad it caught my eye. This is another recipe I would like to give full credit to Bayramgül and her One Turkmen Kitchen for. And I definitely love a nice smokey Baba Ganouj. ![]() There’ve been only a handful of occasions since then she seemed to find it edible but not particularly enjoyable.ĭon’t get me wrong, aubergine isn’t my favourite vegetable, nor is it even in the top 20… But, I do enjoy aubergine when it’s done well. “The way you’ve cooked it… It’s less horrible than usual.”īefore today, I think there was only one time I actually saw her seem to enjoy eating aubergine, which was in a particularly nice Veg Moussaka we got in Turkey seven years ago … but then again, maybe it was just the Efes talking. I’ve always thought I would make her come around to them, but I think the best I’ve managed to do up until now is something along the lines of: But first, a little background… S Hates Aubergines. Another Turkmen recipe I have been looking forward to trying is this tasty, fresh looking appetiser.
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