Description
These Roasted Eggplant Tomato Stacks are a simple yet elegant vegan dish that combines roasted eggplant, juicy tomatoes, and a creamy cannellini bean mixture, topped with fresh basil. It’s the perfect light dinner or starter that’s easy to make and customizable.
Ingredients
2 medium eggplants, cut into 12, ½-inch thick discs
3–4 large tomatoes, cut into 12, ½-inch thick discs
2 15-ounce cans white cannellini beans, drained and rinsed (about 3 ½ cups)
½ cup fresh basil leaves, plus more for garnish (optional)
1 garlic bulb
Sea salt & freshly ground pepper
Optional: Top with almond ricotta and chopped basil, drizzle with reduced balsamic vinegar, or serve with creamy polenta.
Instructions
- Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Cut about ¼ inch off the narrow end of the garlic bulb to expose the cloves, then peel off the papery skin. Set the garlic aside.
- Slice the eggplant into 12, ½-inch discs. Season both sides with sea salt and freshly ground pepper. Spread the eggplant slices out evenly on one baking sheet. Place the garlic bulb (cut side down) on the same baking sheet. Roast the eggplant and garlic in the oven for 20 minutes.
- While the eggplant roasts, prepare the tomatoes by slicing them in ½-inch thick rounds and seasoning them with salt and pepper. Place the tomato slices on the second baking sheet.
- After 20 minutes, remove the eggplant and garlic from the oven. Flip the eggplant slices and return them to the oven. Put the tomatoes on a separate rack in the oven, and roast everything for another 15 minutes or until the eggplant is browned on both sides and tender. If the eggplant isn’t browned on both sides, flip it once more and cook until fully browned.
- Remove the vegetables from the oven and let them cool slightly on the baking sheets.
- Squeeze the roasted garlic cloves out of their skins and combine them with the cannellini beans and fresh basil in a food processor. Process until the mixture is smooth and creamy. Season with sea salt and black pepper to taste.
- Spoon a generous amount of the creamy bean mixture onto each eggplant slice. Gently top each slice with a tomato slice, stacking the vegetables to form stacks. For smaller stacks, place narrower eggplant slices on top of wider ones.
- Return the stacks to the oven and heat them at 400°F (200°C) for 5-10 minutes, or until they are hot.
Notes
- Add Toppings: Top the stacks with almond ricotta or extra fresh basil for added flavor and creaminess.
- Balsamic Drizzle: Drizzle reduced balsamic vinegar over the stacks to enhance the flavors with a touch of sweetness and acidity.
- Serve with Polenta: For a heartier meal, serve the roasted stacks alongside creamy polenta or your favorite grain for added texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer/Main Course
- Method: Baked
- Cuisine: Vegan, Mediterranean
Nutrition
- Serving Size: 1 stack
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
