Description
The Eggplant Tomato Stack with Pesto is a delightful dish that combines roasted eggplant and fresh tomatoes, layered beautifully and enhanced with homemade pesto.
Ingredients
Scale
- 2 medium eggplants
- 4 ripe tomatoes
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Salt and pepper
- Sea salt for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/2-inch thick rounds and sprinkle salt on both sides. Let sit for 20 minutes, then rinse and pat dry.
- Slice the tomatoes into 1/2-inch thick rounds.
- In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse and drizzle in olive oil until smooth.
- Layer the eggplant and tomato slices on a serving platter, alternating them.
- Optionally, bake the assembled stack at 350°F (175°C) for 10-15 minutes to warm through.
Notes
- Choose firm, shiny eggplants for the best flavor.
- Experiment with different types of eggplants for varied taste.
- Customize the pesto with different nuts or greens.
- Consider adding cheese between layers for extra flavor.
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Eggplant, Tomato, Pesto, Vegetarian, Healthy, Summer Dish