Herbed Eggplant Stack

An interesting fact... did you know Thomas Jefferson introduced eggplants to the United States in 1806? Jefferson was an avid horticulturist, among other things :) and grew several varieties in his Virginia garden. Eggplants are an excellent source of dietary fiber and a very good source of vitamins B1, B6 and potassium. They are also a good source of copper, magnesium, manganese, phosphorus, niacin, and folic acid.

Herbed Eggplant Stack

Marinated Eggplant

• 1 Medium Eggplant
• 2T Sea Salt
• 1/3 Cup Lemon Juice
• 2T Olive Oil
• 2 Cloves of Garlic
• 4T Apple Cider Vinegar
• 2T Italian Herb Mix
• 1 Medium Red Onion
• 1 Medium Red Pepper

To prepare the eggplant: Slice of the top and bottom. Cut eggplant into 1/4" slices. Toss with sea salt. Marinate for 2 to 3 hours. Drain off juices. Gently squeeze egg plant slices. Slice Red Onion and Red Pepper then marinate all (eggplant too) with lemon juice, olive oil, minced garlic, ACV and italian herbs - let marinate for at least 1hr

Macadamia Cheese

• 1C macadamia nuts
• 1/3C Lemon Juice
• 1T Olive Oil
• 1 Clove Minced Garlic
• 3T Nutritional Yeast
• 4T Water

Soak nuts for 1hr then drain. Blend cheese ingredients together until smooth.

Marinara

• 1/2C Sun Dried Tomatoes
• 4 Roma Tomatoes
• 2T Italian Herb Mix
• 1 Clove Garlic
• 1T Olive Oil 1T Maple Syrup
• 1T Apple Cider Vinegar
• 1t Sea Salt

Soak sun dried tomatoes in fresh water until soft. Drain and rinse. In a food processor pulse until a smooth texture is achieved.

To Assemble Stacks

Place one slice of eggplant on a plate top with one tablespoon of cheese, one slice of onion, one slice of red pepper, a slice of eggplant one tablespoon of marinara a slice of onion, a slice of red pepper, then repeat first layer end with a dollop of marinara. 


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