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Tuesday, July 26, 2016

Jazzy Vegetarian Eggplant Stackups

The Jazzy Vegetarian is a PBS Create TV show featuring vegetarian cooking.  I happened upon this episode one day and copied down the recipe determined to find some time in the future to try it.  This recipe creates a vegan cheese with beans and cashews that substitutes for a ricotta cheese.  If you are not brave enough yet to try that, just substitute in some ricotta.

Eggplant: 1 eggplant
Slice off the ends  Slice thinly 12 slices.  Dice the remainder of the eggplant.  Lay the slices and diced eggplant on some paper towels and sprinkle with salt.  Allow to sit for 30 minutes.
Meanwhile make the sauce..

In 1 t. olive oil, saute 1 minced garlic and the ends of the eggplant, diced.  Add in
1 28 oz. can tomatoes
1 t. Italian seasoning
1/4 t.  rosemary
1/8 t. red pepper flakes

Then make the cheese:  This makes a lot of cheese.  I only used 1/2 when I made this recipe, so if you don't want leftover cheese, half the ingredients.
IN a blender combine
1 can white beans, drained and rinsed
1/4 c. raw cashews
1/3 c. water
1 clove garlic, minced
1/4 t. salt
1/8 t. red pepper.
Process until smooth.

Put half of the sauce in the bottom of a 8 x 8 baking pan.  Place 4 eggplant slice on top of the sauce.  Next top each of these slice with some cheese. NOw top with another slice of eggplant, followed by more cheese.  Finally top with the last slice of eggplant.  Pour the remaining of the sauce over the stacks.  Cover with foil.  Bake at 400 for 50-60 minutes.

Remove from the oven and remove foil.
In a food processor combine 3 slices bread, 1/2 t. Italian seasoning, and 1/4 t. salt.  Blend until crumbs.  Then mix in2 T. olive oil.   Sprinkle this bread crumb mixture over the top of the eggplant stacks.  Bake uncovered an additional 5 minutes or until brown.

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