Grilled aubergine stacks

A plate of food Vegan Party Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Easy
  • Makes 20

Planning a Christmas party? You needn’t compromise on healthy eating with these tasty aubergine canapés which you can make with two different toppings

Nutrient Unit
kcal 24
fat 2g
saturates 0.1g
carbs 1g
sugars 1g
fibre 1g
protein 0.4g
salt 0g


  • 1 aubergine
  • 2 tbsp cold pressed rapeseed oil
  • ½ lemon , juiced
Smashed mini jackets

For the hummus & pomegranate topping

  • 1 tbsp hummus
  • 1 tbsp pomegranate seeds

For the tomato & basil topping

  • 5 cherry tomatoes , halved
  • 10 small basil leaves


  • STEP 1

Cut the aubergine in half lengthways, then cut each half lengthways in two. Slice each quarter into 1 cm slices. Brush the oil over the aubergine pieces and season with a little salt and pepper.

  • STEP 2
Vegan ‘smoked salmon’ toasts

Heat a griddle or frying pan. Working in batches, griddle the aubergine pieces for 3 mins on each side until cooked through and nicely charred. Transfer to a tray and squeeze over the lemon juice.

  • STEP 3

To serve, top half the aubergine stacks with a dab of hummus, then sprinkle over the pomegranate seeds. Place the cherry tomato halves on the remaining aubergine stacks and top with the basil leaves.

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