These little roasted aubergine towers make an impressive vegetarian dinner party dish. You can assemble them ahead of time and just lightly warm in the oven before serving. I’ve constructed these towers using my trio of beetroot fillings that I posted last week. Not only do they add an interesting mix of flavours, but they also create a vibrant collection of colours.
Of course, making all the fillings beforehand will be time consuming, so you could just settle on one strong flavour and use that. Some kind of pesto might be the obvious choice.
I made this dish just a few weeks ago, and already I’m thinking it looks so colourful and summery – and almost a little out of place as we plunge headlong into the more muted colours of autumn. I guess some roasted pumpkin or butternut squash would add a nice touch for this season. Continue reading
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