Eggplant Stacks

(Comments)

I had a bit of a struggle this past week putting posts up. I ran out of my ahead of time made recipes and with the whole moving deal, I got a bit overwhelmed. But now I am back and ready to finish off Vegan MoFo 2014 with my full 20 recipes. 

I enjoy simple yet decadent meals. This is the perfect example of one, simply sliced cabbage and eggplant that is roasted with spics and stacked with a few other easily accessble ingredients to make a elegant meal that looks like it took hours to make. 

Whip it out when you have guests and they will marvel at your skill, when in reality you didnt even break a sweat and the most time spent on the recipe is roasting the veggies.

I used my chipotle hummus for a spicy kick, but any hummus will do, extra points for scratch made! But, i did use an organic just tomatoes and spices canned sauce to make things a little quicker.

Eggplant Cabbage Stacks

A super easy but very elegant meal made with fresh ingredients.

Portions
4

Difficulty
Simple

Prep Time
10 Minutes

Cooking Time
30 Minutes

Ingredients:

  • 1 large eggplant - sliced thick
  • 1 medium cabbage - sliced thick
  • 1 cup hummus
  • 1 cup tomato sauce
  • 1 Tbsp chipotle paste
  • 1 Tbsp spice mix of choice - (i used roasted red pepper seasoning)
  • 2 handful pea shoots

Directions:

  • Rub the slices of eggplant with the chipotle adobo paste and sprinkle the cabbage with a roasted red pepper seasoning (or whatever you have that will work with the other flavours)
  • Roast them at 450F for about 30-40 minutes.
  • When done, fill the bottom of the plate with a thin layer of tomato sauce, followed bu a slice of eegplant, chipotle hummus, a slice of cabbage and then a nice drizzle of hot sauce of choice. The recipe can be as spicy or mild as you choose with your choice of other hummus or mild/spicy hot sauces.
  • Garnish with some pea shoots.