Looking for something easy to make for a light lunch or appetizer? Try these versatile little eggplant stacks. You can choose whatever you like to layer with the eggplant and choose from a variety of sauces. I made mine with red onion and tomato slices, fresh pesto sauce, and walnuts. Try a slice of avocado, layer of sprouts, or spinach leaves. Be creative and play with your food 🙂
Wash your eggplant and cut some nice 1/2 inch round slices. Lightly salt and pepper them and cook them for about 10 minutes at 350 degrees, turning over half way through the cooking. Layer the eggplant with slices of tomato and red onion (or whatever you fancy). Drizzle with pesto sauce (see recipe below) and top with walnuts.
2 cups basil (tightly packed)
2 cloves garlic (adjust to taste)
1/3 cup olive oil
1/2 cup pine nuts — lightly toasted
2 teaspoons lemon juice
fresh pepper and sea salt to taste
Process all the ingredients together in Vitamix or food processor. Use extra sauce with whole wheat pasta or freeze in ice-cube trays to use another time.
Choosing healthy living over dying 🙂