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.
For Sauce:
2. 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.
3. Add the olives and cook 1 minute.
4. Stir in the tomatoes and cook until barely starting to wilt, about 2 1/2-3 minutes.
5. Remove from the heat and stir in the basil and salt.
For Cheese:
6. Combine cashews in a bowl with enough cold water to cover by 3 inches.
7. Let cashews soak at least 5 hours. Drain and rinse.
8. Combine all ingredients in a food processor and blend, scraping down the sides for even combining.
9. You can add a small amount of water if you'd like a slightly thinner consistency.
For eggplant:
10. Slice eggplant into 1 inch slices and arrange on a rimmed cookie sheet.
11. Drizzle with avocado oil, salt and pepper and roast in oven for about 15-20 minutes, or until they are golden.
To assemble:
12. Start with a piece of eggplant, top with a dollop of cashew cheese, then sauce.
13. Repeat with another layer, garnish with fresh oregano and serve.
Lasagna assembly:
14. Divide eggplant into 2 piles.
15. 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/

2016 Camille's Paleo Kitchen