Roasted Eggplant Stack


Here ‘s a simple yet fancy paleo and vegetarian dish loaded with flavor and nutrients. Awesome for a dinner party or weeknight meal.

Roasted Eggplant Stack

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 8

Roasted Eggplant Stack

Ingredients

  • 1 large or 2 medium eggplants, sliced 3/4 inch thick
  • 2 tbsp avocado oil
  • Puttanesca Sauce:
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 tsp dried oregano (or 2 teaspoons fresh)
  • 1/8 tsp crushed red pepper flakes
  • 10 pitted Kalamata olives, halved (or sub with 3 tablespoons capers)
  • 2 pints cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil
  • Cashew Cheese:
  • 1 1/2 cups raw cashews
  • 1 small clove garlic (optional)
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/8 tsp cayenne pepper
  • salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees. Begin sauce.
  2. For Sauce:
  3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, oregano and pepper flakes; cook, stirring occasionally, until translucent, about 2 minutes.
  4. Add the olives and cook 1 minute.
  5. Stir in the tomatoes and cook until barely starting to wilt, about 2 1/2-3 minutes.
  6. Remove from the heat and stir in the basil and salt.
  7. For Cheese:
  8. Combine cashews in a bowl with enough cold water to cover by 3 inches.
  9. Let cashews soak at least 5 hours. Drain and rinse.
  10. Combine all ingredients in a food processor and blend, scraping down the sides for even combining.
  11. You can add a small amount of water if you'd like a slightly thinner consistency.
  12. For eggplant:
  13. Slice eggplant into 1 inch slices and arrange on a rimmed cookie sheet.
  14. Drizzle with avocado oil, salt and pepper and roast in oven for about 15-20 minutes, or until they are golden.
  15. To assemble:
  16. Start with a piece of eggplant, top with a dollop of cashew cheese, then sauce.
  17. Repeat with another layer, garnish with fresh oregano and serve.
  18. Lasagna assembly:
  19. Divide eggplant into 2 piles.
  20. Layer half on bottom of a 9 x 12 cake pan, spread 1/2 cheese, 1/2 sauce, repeat and return to oven until warmed through.
https://paleokitchen.tv/blog/roasted-eggplant-stack/

 

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