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 this specific class, we prepared them barbeque style.  This quick and easy dish is perfect as a sweet and savory starter or as little bites that are great as snacks.

South American and Asian plantains are often food staples.  It comes in many forms: powdered, sun-dried, fried into chips, or made into raw, cooked, and baked desserts as well. 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 helps prevent anemia. Plantains on the other hand are a rich source of potassium and vitamin C, both important in keeping a healthy body.

Try making these simple, delicious grilled stacks and enjoy a lovely aubergine banana salad. Read the recipe below to know how to make them.

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