Stacks
The recipe Stacks can be made in around 45 minutes. This side dish has 163 calories, 2g of protein, and 15g of fat per serving. For 63 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 12. 145 people were impressed by this recipe. A mixture of basil leaves, olive oil, spinach, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Mangia Blog. With a spoonacular score of 61%, this dish is solid. If you like this recipe, take a look at these similar recipes: P B and J Stacks, Portabella Stacks, and Caprese Stacks.
Servings: 12
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
¼-1/2 c. unsweetened, plain almond milk
3 T. raw, unsalted almonds
1 c. fresh arugula
1 c. freshly packed basil leaves
2 large eggplants, cut crosswise into rounds
3 cloves of garlic
juice of 1 mandarin orange
extra-virgin olive oil, for brushing
¼ t. fine sea salt
fine sea salt and freshly cracked black pepper, to taste
1 c. fresh spinach
Equipment:
baking paper
baking sheet
oven
food processor
Cooking instruction summary:
For the eggplant, preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.Place the eggplant rounds on the prepared baking sheets, brush each side of the eggplant rounds with the evoo, and sprinkle with salt and pepper.Bake for 30-40 minutes, or until lightly golden on both sides. Flip the rounds halfway through the baking process.For the pesto sauce, place all of the ingredients except for the almond milk, in a large food processor.Process on high until a smooth paste forms.Then, with the food processor still running, slowly stream in the almond milk, starting with ¼ c. and gradually adding more until you reach your desired consistency.I used ½ c. which I felt created just a silky enough sauce that wasn’t too drippy.Place about ½ to 1 tablespoon of the sauce on each eggplant round and stack them. I say about 2-3 stacks per person.Garnish with freshly chopped basil and sprinkle with a bit of freshly grated Parmesan if desired.
Step by step:
1. For the eggplant, preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
2. Place the eggplant rounds on the prepared baking sheets, brush each side of the eggplant rounds with the evoo, and sprinkle with salt and pepper.
3. Bake for 30-40 minutes, or until lightly golden on both sides. Flip the rounds halfway through the baking process.For the pesto sauce, place all of the ingredients except for the almond milk, in a large food processor.Process on high until a smooth paste forms.Then, with the food processor still running, slowly stream in the almond milk, starting with ¼ c. and gradually adding more until you reach your desired consistency.I used ½ c. which I felt created just a silky enough sauce that wasn’t too drippy.
4. Place about ½ to 1 tablespoon of the sauce on each eggplant round and stack them. I say about 2-3 stacks per person.
5. Garnish with freshly chopped basil and sprinkle with a bit of freshly grated Parmesan if desired.
Nutrition Information:
covered percent of daily need
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