Aubergine and Plantain Stack

Name: Aubergine and Plantain Stack
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 large aubergine (sliced crosswise into even sizes); 4 ripe plantains; 2 medium carrots (grated); 2 medium beetroots (peeled and grated); 1 tablespoon fresh oregano; 1 teaspoon fresh thyme; 1 tablespoon coarse mineral salt; small handful fresh asparagus (hard ends snapped off); 0.5 cup homemade pesto or any sauce; 0.25 cup olive oil; 0.25 cup lemon juice; 0.25 cup orange juice; 1 teaspoon salt; 0.5 cup yogurt; 0.5 teaspoon grated orange zest; 0.5 teaspoon grated lemon zest

Por Dada Shivananda·Iniciante

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 fantastic when 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 combination with fresh vegetables and a bright citrus yogurt sauce.

Nutritional Benefits: Aubergines are rich in anthocyanins, powerful antioxidants that support cardiovascular health by making blood vessels elastic, while plantains provide potassium and vitamin C for immune support and heart health. This grilled stack combines South American cooking traditions with vibrant vegetables for a satisfying appetizer or light meal.

Preparo15 min

Cozimento20 min

Tempo Total35 min

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