Eggplant Stacks (Ranch - Food Food Food)

• servings: Makes 4 - 6 servings

Ingredients

2 - 3 eggplants, cut into 18 round slices (about ½- inch thick)

1 Tbsp rice bran oil

2 cups cooked quinoa

2 cups marinara sauce (your favorite or see our recipe on page 136)

1 cup arugula

2 Tbsp aged balsamic vinegar

Salt & pepper

For the Pesto Sauce:

2 cups fresh basil leaves

¼ cup pine nuts or pistachios, toasted

1 - 2 garlic cloves

¼ cup extra virgin olive oil

Water or vegetable stock, as needed

Salt & pepper to taste

For the Macadamia Nut Ricotta:

1 cup raw macadamia nuts, soaked at least 4 hours and drained

2 Tbsp nutritional yeast

1 garlic clove

Juice of 1 lemon

½ tsp onion powder

¼ - 1½ cup water, as needed to blend

Pinch of salt & pepper

Directions

Preheat oven to 450°F

Lay the eggplant slices onto a baking sheet. Lightly brush with the oil and sprinkle with salt & pepper. Bake for 25 minutes, flipping halfway through, until golden brown and soft. Remove from the oven and lower heat to 375°F. While the eggplant is roasting, cook the quinoa as needed.

To Make the Pesto Sauce:

Prepare the pesto by combining the basil, nuts and garlic in a food processor until it turns into a coarse meal. Slowly add in the oil, as you pulse on and off, until it becomes a smooth light paste. Add water or vegetable stock as needed.

In a bowl, mix the cooked quinoa with the pesto and season with salt & pepper. Set aside.

To Make the Macadamia Nut Ricotta:

Add all of the ingredients to a blender and blend on high. Stop the machine and scrape down the sides as needed. Purée until the mixture is thick and smooth, adding the other ¼ cup water if needed. Remove and set aside.

To Assemble the Stacks:

Line a baking sheet with parchment paper. To assemble, begin with one eggplant slice on the bottom, top with ¼ cup of the pesto/quinoa.

Top with another eggplant slice and press down slightly.

Finish with a scoop of the macadamia ricotta and then a final piece of eggplant. Again, press down slightly. Repeat with the remaining ingredients, creating six stacks total.

Place in the oven and bake for 10 - 12 minutes until heated through. As the stacks are cooking, heat the marinara sauce.

Then, combine the arugula with the aged balsamic vinegar in a small bowl. To serve, place one ladle of marinara sauce on the bottom of six plates. Using a spatula, gently place one stack on the sauce. Top with arugula and serve.

Notes

CHEF'S TIP: Leave the skins on the eggplant for an added boost of nutrients! You can make them more tender by rubbing a bit of oil on them before baking.