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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About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.