Easy Eggplant Stack
Mar 03, 2019
Eggplant is something I've REALLY gotten into lately. It's so versatile; think delicious miso eggplant, baba ganoush dip, sautéed eggplant and tomato, eggplant and coconut curry... and now the easy eggplant stack!
I’m potentially breaking all cardinal eggplant cooking rules with this recipe. I didn’t ‘sweat’ the eggplant (where you add salt to sliced rounds and let them sit, to get rid of any bitterness), nor did I cook the eggplant rounds before stacking them…. sshhh don’t tell anyone.
Eggplants, or aubergines, are part of the nightshade family, and while they are often considered a vegetable, they are technically a fruit. Eggplants are high in fibre, which is useful in promoting satiety and fullness, as it slowly moves through the digestive tract. They are also high in antioxidants, which makes them excellent protectors against cellular damage. Plus, they are delicious!
Serves 2 as a main, or 4 as a starter
Ingredients:
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2 eggplant, sliced into 1cm rounds
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180g bocconcini, thinly sliced (mozzarella or ricotta could also be used)
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1 tin diced tomatoes
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1 handful of basil leaves
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Salt & pepper to season
Instructions:
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Preheat to the oven to 180 degrees.
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Place baking paper on an oven tray.
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To stack, start with one eggplant round, top with 2 spoons of tomato, then 3 slices of bocconcini, finally basil & seasoning. Repeat until stacks are 3-4 rounds high, ending with eggplant on top.
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Drizzle stacks with olive oil, and bake in the oven for 50-60 minutes.
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Eggplant will be soft once it's ready.
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Garnish with basil and enjoy!
