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Indulge in Baked Eggplant Stacks: A Delightfully Healthy Treat

Eggplant, also known as aubergine, has become a beloved ingredient in many kitchens around the world, celebrated for its versatility and rich texture. One particularly delightful way to showcase this ingredient is through Baked Eggplant Stacks. These stacks not only make for an eye-catching dish but also pack a punch in terms of flavour and nutritional benefits. Let’s delve into the preparation and some tips for creating this mouth-watering culinary delight.

Why Choose Eggplant?

Eggplant is a fantastic choice for a healthy meal as it is low in calories yet high in fibre, vitamins, and minerals. It contains antioxidants, particularly nasunin, which may help protect brain cells, as well as potassium, which aids in regulating blood pressure. Furthermore, its unique texture makes it an excellent meat substitute in vegetarian and vegan dishes.

Ingredients

To create Baked Eggplant Stacks, you’ll need the following ingredients:

• 2 medium-sized aubergines (eggplants), sliced into 1 cm thick rounds
• Olive oil
• Salt and pepper, to taste
• 200g of fresh mozzarella cheese, sliced
• 200g of fresh tomatoes, sliced (or a good quality passata)
• Fresh basil leaves
• Grated Parmesan cheese (optional)
• Balsamic glaze (for drizzling, optional)

Method

1. Preheat the Oven: Begin by preheating your oven to 200°C (180°C for fan ovens) or 390°F.

2. Prepare the Aubergine: Lay the sliced aubergine on a clean kitchen towel or a large plate. Lightly sprinkle salt over the slices and let them sit for about 30 minutes. This process draws out excess moisture and bitterness. Once done, pat the slices dry with a paper towel.

3. Roasting the Aubergine: Brush both sides of the aubergine slices with olive oil and place them on a baking tray lined with parchment paper. Roast in the preheated oven for about 20 minutes, turning halfway through, until they are soft and slightly golden.

4. Constructing the Stacks: Once the aubergine is roasted, it’s time to assemble your stacks. Start with a slice of aubergine as the base, add a slice of tomato, followed by a slice of mozzarella. If you’re using passata, smear a spoonful on each stack. Continue layering until you have three or four layers, finishing with a slice of aubergine on top.

5. Baking the Stacks: Place the stacked aubergines back in the oven for an additional 10-15 minutes or until the cheese is melted and bubbling. If you like a golden crust, you can switch your oven to grill for the last few minutes.

6. Finishing Touches: Once you remove the stacks from the oven, allow them to sit for a couple of minutes. Garnish with fresh basil leaves and a drizzle of balsamic glaze for a touch of sweetness and acidity.

Serving Suggestions

Baked Eggplant Stacks can be served as a main course or as a hearty side dish. They pair wonderfully with a fresh green salad, crusty bread, or pasta. You may also consider adding layers of roasted red peppers or sautéed spinach for an extra boost of flavour and nutrition. Moreover, these stacks are a splendid addition to a buffet table at gatherings or dinner parties.

Conclusion

Baked Eggplant Stacks are not only a feast for the eyes but also a fulfilling culinary experience that merits a place at your dining table. With their vibrant colours and mouth-watering flavours, they are sure to impress both vegetarians and meat lovers alike. Next time you’re looking for a healthy yet indulgent dish, turn to this recipe that celebrates the humble aubergine in a delightful and delectable way. Enjoy!