Easy Roasted Eggplant Stacks Recipe
Eggplant is a delicious addition to your diet and full of health benefits. If you’re looking for a quick and simple vegan meal, or a recipe for your Daniel Fast, be sure to give these roasted eggplant stacks a try!
Eggplant contains a variety of antioxidants, vitamins, and minerals. These include manganese, folate, potassium, Vitamin K and Vitamin C. Eggplants also contain compounds that could potentially fight cancer. Eating your vitamins in the form of healthy vegetables (although eggplant could technically be considered a fruit) that contain fiber and other nutritional benefits always trumps taking supplements.
Making Roasted Eggplant Stacks with Cashew Ricotta
Although there are a few steps to this recipe, none of them are complicated. For the vegan ricotta, the cashews need to be soaked for two hours so be sure to start that early. Then, roast your eggplant slices and allow to cool slightly.
Stack layers of eggplant, spinach, and marinara sauce. You could also get creative and, depending on your tastes, add some roasted red peppers, olives, zucchini, or mushrooms into the spinach mixture.
Finally, blend up the cashew ricotta and add to the top. (This can also keep in the refrigerator for a few days and is a yummy topping for other recipes like whole grain bowls or veggie noodles.)
Roasted Eggplant Stacks Recipe
Serves 2-3
•1 medium eggplant, sliced 1⁄2 inch thick
•8 oz. marinara sauce
•1 cup fresh spinach
•1⁄2 tsp dried parsley
•1⁄2 tsp dried basil
•1–2 tbs. olive oil
•Salt and pepper to taste
Cashew Ricotta Ingredients
•3⁄4 cups raw cashews
•1⁄2 cup water
•1⁄2 lemon, juiced
•1 garlic clove, minced
•1⁄4 tsp salt
•1⁄4 tsp onion powder
Fresh parsley for garnish
1. Soak cashews in water for 2 hours until soft. Drain and add additional ricotta ingredients: water, lemon juice, garlic, salt, and onion powder. Blend until creamy.
2. Preheat oven to 400 degrees. Line baking sheet with foil or baking mat and drizzle with olive oil. Place eggplant slices on sheet, season with salt and pepper, and roast for approximately 20 minutes. Flip over and cook an additional 15 minutes or until done. Cool slightly.
3. Heat approximately 1 tbs. olive oil in a skillet over medium heat. Sauté spinach, dried parsley, and dried basil.
4. Stack eggplant slices, marinara sauce, and spinach mixture two or three times, then finish with cashew ricotta on the top and chopped fresh parsley.
