Crispy Vegan Eggplant Tomato Towers

Eggplant, or aubergine, is not always a glamorous food. It’s understandable since it is true most eggplant preparations, although very delicious, can leave the eggplant looking wilted and sad. By the time it makes an appearance on your plate, eggplant is usually mushy, slightly grayish and dripping with oil. It’s a shame as aubergine is such a beauty when it comes to market in its slick natural packaging. I remember as a child admiring the many shiny deep purple aubergine at the market. However, we always left the store eggplant-less because my family didn’t like to eat them. Thinking about my aubergine-free childhood, I wanted to try creating a fun, easy, and captivating way to enjoy eggplant. The kitchen is a special place to bond with family and friends. Including others when cooking is always more of a joy. This vegan eggplant recipe is easy and fun—just bread, bake, and stack. It’s relatively foolproof. It is great for kitchen helpers such as kids or less culinary-inclined adults to lend a hand. I think the stacks would be adorable if kids made them and they ended up a bit Dr. Seuss style. I was inspired by classic Caprese salad. Even though my version here doesn’t include fresh mozzarella, you can easily include plant-based cheese as an additional layer in the stacks. Try to use small, flavorful tomatoes, which don’t contain a high amount of water. I used a tomato I found at the market called a strawberry tomato, and it worked out perfectly. Cherry, plum, or small heirloom varieties all are great choices. Oven roasting will help dry the tomatoes out while intensifying their flavor. The vegan eggplant towers can be served either while the crispy eggplant is still warm or after it has cooled. I imagine serving these stacks as a charming starter or salad before a main course. I drizzled the towers with extra virgin olive oil and sprinkled with flake salt. But a simple sauce such as a pesto or a splashing of balsamic vinegar could be wonderful additions.