Pesto Glazed Aubergine Tower with Lentils or Poached Salmon

Should you be doing Veganuary this month but have guest over that aren't make sure you give this recipe a try. It can easily cater to vegetarians, vegans, the glutards of the world in addition to those skeptical of incorporating too much veggies on a plate. 

It takes next to no time to make (especially when you've pre-made the pesto) yet provides an explosion of flavours and looks absolutely stunning once plated.

The only difference between the two is that the aubergine for the plant based version is topped with Puy lentils and the latter has a poached filet of salmon in addition to some goats cheese. To save time I like to use the precooked Puy Lentils from Merchant Gourmet. The pesto is vegan either way but one would never be able to taste the difference.  

Pesto Glazed Aubergine with Poached Salmon or Puy Lentils Gluten Free Plant Based Option Dinner Party Food Quick Dinner Meal Prep

Pesto Glazed Aubergine Tower with Lentils or Poached Salmon

Ingredients

2 aubergine, halved
4 tbsp pesto
2 salmon fillets
1 tsp vegetable bouillon 1 avocado

80g wild rocket
1 punnet of cherry tomatoes
100g goats cheese
1 tsp pesto for garnish sprinkle of chili powder

For the vegetarian option;

Follow the same steps but omit the poached salmon and add 3 tbsp puy lentils along with 30g goats cheese per aubergine or to make it vegan simply omit the goats cheese and salmon, top with Puy lentils and a good glut of olive oil.

Method

1. Preheat the oven to 200 ̊C
2. Cut your aubergines in half and score the flesh quite deeply in a diamond pattern making sure not to cut through the skin.
3. Place the aubergine halves onto a pre-lined baking dish. Brush each halve with around 1 tablespoon of pes- to covering the entire surface.
4. Place them in the oven and bake them in the oven for 45 minutes until buttery soft and crispy on top.
5. In the meantime, poach the salmon filets in some boiling water with a cube of vegetable bouillon. This will take around 15 minutes. Set aside.
6. Once the aubergine has cooked place two halves onto a plate. Layer one half of the aubergine with 1/2 an av- ocado, followed by your poached salmon fillet, a hand- ful rocket, sliced cherry tomatoes, a sprinkle of goats cheese and a glug of olive oil.
7. Season the entire thing with some salt, pepper and chilli flakes. I also like to add an additional teaspoon of pesto as it adds a delicious flavour to the dish.
8. Now repeat step 6 and 7 for your second aubergine halves.