![]() ![]() On the last layer, spread all three sauces and garnish with basil.ĭig in! (We recommend using steak knives for this dish). Add some tomato sauce, then repeat with the remaining vegetable and sauce layers one more time. Spread some pesto on the tomato slice, then add the squash layer. Start with an eggplant layer, then the cashew cheese, then a tomato. Slice the tomatoes and squash as indicated. Grill or broil for 4 minutes per side, or until the eggplant starts to turn brown. Brush the eggplant slices with olive oil and sprinkle with salt and pepper. Heat up the grill or turn on the broiler. Place all the sauce ingredients (canned tomatoes through oregano) into the food processor or blender and pulse a few times until combined. I promise this recipe will make you rethink going vegan Eggplant Stack. ![]() Place in a small bowl, then make the tomato sauce. Season with salt and pepper and adjust to taste. Rinse the food processor, then make the Pistachio Pesto.īlend pistachios, basil, garlic and olive oil. Place the cashews and water into the food processor or blender. Although I make vegetarian meals a couple times a week, its usually because Im feeling too lazy to really cook. It's not as time-consuming as it looks, we promise. This recipe seems long, but it's mostly just re-using a blender or food processor for the sauces. Whether you're vegan or not, give this summer recipe a try - it's delicious!! INSTRUCTIONS Voila! Finis! Of course, if you’d like to embellish your roasted eggplant tomato stacks-and I certainly think it’s worth the effort-a drizzle of savory-sweet reduced balsamic vinegar, a dollop of creamy, tangy almond ricotta, and/or a sprinkle of fresh basil will elevate this already tasty dish to delicious, palette-pleasing heights.Įnjoy these roasted eggplant tomato stacks as an elegant starter or light supper, or add a side of creamy polenta (regular organic or gluten-free) and you’ve got yourself a simple, yet lovely dinner.Grilled eggplant, fresh tomato and squash are layered with pesto, tomato sauce and vegan cashew cheese. I suppose you could substitute vegan cheese here, but for the love of Pete, why would you? This white bean mixture is a whole lot healthier, and the fresh basil/roasted garlic flavor really is to die for. In a non-vegan version of this dish, this would be the mozzarella layer. Next, we blend up our roasted garlic with fresh basil in a ‘vehicle’ of white beans, creating a soft, creamy filling to complement our roasted veggie slices. ![]() There’s nothing quite like roasting veggies to deepen and intensify their flavor. And from a culinary point of view, is there anything quite as magical as a whole roasted head of garlic? I mean, it goes into the oven practically inedible, and comes out this rich, creamy, earthy stuff you just wanna smear all over everything. How to Make Roasted Eggplant Tomato StacksĪside from a handful of fresh ingredients, this roasted eggplant tomato stacks dish comes together with just a bit of technique to help elevate it to more than the sum of its parts.įirst, we roast our eggplant, tomatoes and an entire bulb of garlic. I don’t care to salt my eggplant before roasting (to draw out bitterness), but if you can get your hands on fresh ones (bright, dark purple skins firm no brown seeds inside) there’s no need to. The eggplant selection was above average on the day I did my shopping, too. These ruby beauties were so bursting with flavor, it was all I could do not to just pop the slices into my mouth while I cooked. I was lucky enough to find some gorgeous, plump heirloom tomatoes for my stacks. The key here is to buy the freshest, highest quality components you can find. Of course, when the ingredients are as spare as in this roasted eggplant tomato stacks recipe, ‘less’ doesn’t apply to quality. So often in cooking as in life, less truly is more. Why I Love Roasted Eggplant Tomato Stacksįor me, one of life’s simplest pleasures is preparing and eating food that relies on little more than fresh ingredients, where those ingredients are allowed to shine. These elegant little Roasted Eggplant Tomato Stacks have only 5 ingredients! But the flavors and textures marry so well here, you’d never guess it. I can’t think of much I get more jazzed about than a really great dish composed of a few simple components. ![]()
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