Aubergine Banana (Platano) Stack

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 fantastically 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 salad. Read the recipe below to learn how to make them.

[gallery columns="4" ids="635,636,637,638"]