Thursday, February 12, 2015
Simple Vegan Dinner: Eggplant Stack
I have another simple vegan dinner for you, but this one actually looks fancy. You could bust it out on Valentines day and look like a first class cook. It's really easy, though, and you can make it with a variety of flavor combinations.
The first step is to make a really delicious quinoa salad. I do this by steaming the veg of my choice, cooking a pot of quinoa, and mixing it together with some seeds, nooch, olive oil, and salt and pepper. The ratios are really up to you, but I would add a little at a time until you hit what you like.
While that's going, you can peel and cut an eggplant into rings. If you don't have time to put salt on it and press it for 30 minutes, you can skip the step, but it really helps cut down on how bitter it can get. Once you have done that, simply place the slices on a baking sheet, drizzle with olive oil, and bake at 350 degrees (F) for 30 minutes.
You can do this ahead of time, so all you need to do during dinner prep is reheat the eggplant. Once those are done, start layering with cashew cream and your favorite salsa. The result is a super simple dinner that feels decadent and doesn't take much time to make.
If you were fancy, you could cut the slices into hearts. Wouldn't that be something?!
Do you cook with eggplant a lot? What's your favorite quinoa salad? Leave me a comment!