[WATCH] Marinated aubergine and sweet potato tower

Thu, 27 July 2017

Vegan chef Louise Kelly joined us in the kitchen this morning to make Marinated aubergine and sweet potato tower with wilted spinach and topped with pesto, pomegranate and pine nuts.

RECIPE

For the tower
1 sweet potato sliced
1 aubergine slices
Handful of spinach
Vegan cheese

For the marinade
Soy sauce
Maple syrup
Ginger
Garlic

For topping (optional)
Pine nuts
Pomegranate
Pesto

Simply combine your marinade ingredients and coat the sweet potato and aubergine slices and set aside until the veg has absorbed some of the flavour about 30 min longer if possible
You are ready then to either pop these on your BBQ or onto a griddle pan on your hob.

While these are cooking through I grated some vegan cheese and set aside and quickly sautéed a little Spinach in olive oil and garlic .

Remove cooked sweet potato and aubergine and get layering. 

Aubergine, cheese, spinach, sweet potato and repeat until you have a tower effect.

One last blast on the BBQ / grill to melt the vegan cheese and voila.

Finish with a sprinkle of pine nuts and pomegranate and a nice dollop of pesto.

Alternatively with this dish you can cube the sweet potato and simple boil them of in a pan for a different textured effect.
The marinade really does all the work here!

Watch how it's made below: