grilled eggplant stacks


  • 1 large eggplant, sliced into 1/4-1/2 inch slices
  • 2 tomatoes, sliced into 1/4-1/2 inch slices
  • 1 (15 oz) can of white kidney (cannellini) beans
  • 1 tsp salt plus about 2 Tbsp for sweating the eggplants
  • 2 tsp lemon juice
  • 1 Tbsp fresh basil (about four large leaves) plus several sprigs or leaves for garnish
  • 1 tsp olive oil
  • 1/4 tsp garlic powder (or about half a clove of fresh garlic)

Spread your eggplant slices out in a single layer on a cutting board or cookie sheet. Sprinkle both sides liberally with salt and let sit for 30-60 minutes.

In a blender or food processor, combine beans, 1 tsp salt lemon juice, basil, olive oil, and garlic powder. Blend until well combined.

Preheat grill or boiler to medium-high. Once eggplants are finished sweating, rinse the salt off and place them on the grill or broiler for about 3 minutes per side, until they are softened.

Assemble stacks by laying a slice of eggplant, a slice of tomato, another slice of eggplant, and about a tablespoon of the bean spread. Top with a sprig of basil, if desired. Makes about 8 stacks. *Vegan, Gluten Free, Soy Free, Low Fat, Refined Sugar Free

Source: Clean Green Simple


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