Eggplant (Aubergine) is one of those vegetables that has mixed reviews. You either like it or you don't. If you don't, just swap it out for something you do enjoy! Having said that though, you probably won't even taste the eggplant with the combination of creamy avocado and creamy pesto in this delicious vegetable stack . This makes a great vegetarian meal, just add a side salad or use it in place of your usual veges. Double or triple the veges if you are making this for multiple people.
Ingredients:
Vegetables
1 Eggplant cut into 5mm thick slices
1 Red Capsicum cut into thick strips
1 Courgette cut into 1cm thick diagonal slices
1/4 Pumpkin cut into 5mm thick slices
You can add what ever other veges you have in the fridge - red onion slices, tomatoes, fennel bulbs etc
Avocado oil for brushing the veges
Salt & Pepper
Creamy Pesto (You can use a store brought pesto or have a go at this tasty version)
2 bunches fresh basil leaves
2 tablespoons of pine nuts
1 teaspoon of crushed garlic (store brought or fresh)
1/4 cup Parmesan cheese
1/4 cup of Avocado Oil
Pinch of salt
2/3 cup of Greek yogurt (this is the creamy component)
Creamy Avocado (You can use mashed avocado or follow the link to get our Avocado Dip recipe)
If you are making the avocado dip save some of the Greek yogurt for the pesto
Instructions:
Vegetables
Chop and prepare the vegetables by brushing with the avocado oil and season with salt and pepper.
Start by adding the pumpkin to the bbq. Once the pumpkin starts to cook, add the eggplant and courgettes. The capsicum will take the least time to cook so add this last. Turn the vegetables and brush with more oil until completely cooked.
Creamy Pesto
Add all the ingredients except the Greek yogurt in a blender and blend. Add the salt and pepper to taste. This can be stored in the fridge (if there is any left) in a glass container.
In a separate dish, add the Greek yogurt and stir in 3 or 4 tablespoons of your pesto mixture.
(If you are using a store brought pesto add it to the Greek yogurt)
Taste and add more pesto mixture until you reach the required taste. Save the remaining pesto mixture to add to the top of your stacked vegetables.
Stack & Eat
Once the vegetables are cooked, arrange them in a stack on the serving plates.
Start with the eggplant, add a layer of Creamy Avocado and top with your pumpkin. Add a dollop of creamy pesto then continue to stack up your vegetables. Finish with more eggplant.
Top the entire stack with a dollop of the pesto mixture (this is the left over pesto - or you can top it off with another dollop of creamy pesto).
Enjoy!
Want to spice it up?
Replace the Creamy Pesto for our Asian Inspired Avocado Oil. Add a spoonful to the top of your stack!