Savour this delightful meat-free dish of slow-roasted tomato, eggplant and balsamic onion presented in a dome shape.
Slow roast tomatoes in oven over night (on slow heat about 8 hours)
The next day, cut each onion into 8 and place on a lightly oiled tray Drizzle with some more olive oil, some balsamic vinegar, garlic, thyme, salt and pepper. Bake in oven until slightly browned.
Cut eggplants in half length ways then into 6 wedges each side. Using pastry brush, brush eggplants with a little seasoned oil and garlic and place on baking tray with baking paper and bake in oven 200 degree celcius, turning once to ensure both sides are slightly golden.
Once vegies are all cooled, line a deep stainless steel or glass bowl with glad wrap and arrange cooked vegetables with basil leaves as desired.
Then lightly dress remaining vegetables with a little balsamic oil dressing and fill in centre.
Cover & press down gently.
Serve upside down next day.
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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