![]() ![]() ![]() Lightly drizzle with oil and season with salt and pepper flip and oil and season the other side. Arrange the eggplant in a single layer on a large baking sheet if it doesn’t all fit, use two sheets.When the eggplant looks sweaty, rinse it thoroughly under running water, transfer to a kitchen towel, and pat dry.Meanwhile, set the oven rack to the middle position and preheat to 450✯.Continue layering in the eggplant and sprinkling each layer with salt. Meanwhile, place a layer of sliced eggplant in a colander and sprinkle with salt.Soak for at least 40 minutes or up to several hours. Start the cashew ricotta: place 3/4 cup raw cashews in a bowl and cover with boiling water.If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and Instagram. Ottolenghi-Inspired Eggplant with Tahini.Soy-Glazed Eggplant with Red Onion and Ginger.If you want to prep ahead, the cashew ricotta can be refrigerated for up to 4 days all other elements should be made day-of. The Panko topping will lose its crunch as soon as this goes in the fridge. Leftovers will still be delicious on day 2, but will eventually get soggy (but still be yummy!). These vegan eggplant lasagna stacks are best eaten right away. Parsley: If you don’t feel like buying a fresh bunch, use 3/4 teaspoon dried oregano or Italian seasoning instead.Panko is available in most supermarkets in the breadcrumb aisle. Panko: These Japanese breadcrumbs are fluffier and crunchier than American-style, although either type can be used here.Look for it in the refrigerated section, near things like hummus and tofu, or in the international aisle. Miso: This Japanese fermented soybean paste is available in most supermarkets these days.As substitutes, use blanched or sliced almonds. Cashews: Raw cashews make the creamiest ricotta.This recipe can be made with regular globe or striped (aka “graffiti”) eggplants. Eggplant: Look for eggplant that has glossy taut skin without indentations or bruising – that’s how you know it’s fresh.(Pro tip: Use larger rounds as the base of each stack and smaller rounds toward the top). Finally, assemble the stacks and bake until the Panko is golden, 10 to 15 minutes. A food processor or wide-bottom blender (like a Vitamix) are the best tools for the job a traditional upright blender might require a bit more water to get things going.Īssemble and bake: Next, make the crunchy topping by combining Panko with nutritional yeast, parsley, salt, and oil. Make cashew ricotta: While the eggplant roasts, finish the ricotta by pureeing the drained cashews with lemon juice, miso, garlic, salt, and water. It’s important to roast the rounds in a single layer so they get evenly browned and don’t lose their shape if all your eggplant doesn’t fit on a single baking sheet, divide it among two sheets. Roast eggplant: Next, roast the eggplant until golden brown, about 30 minutes. When the eggplant looks sweaty, rinse it under running water and pat completely dry. Salting eggplant before cooking draws out excess moisture as well as some of its bitterness. Salt eggplant: Meanwhile, cut your eggplants into rounds, layer them into a colander with salt, and let them stand for about 15 minutes. Soaking softens the cashews and allows them to turn into creamy ricotta later. Place them in a bowl, cover with boiling water, and set aside for at least 40 minutes. Soak cashews: Start by soaking cashews to make the “ricotta”. Serve these with pasta, sautéed greens, a fresh salad, or by themselves. And they really do taste like a hybrid of eggplant parm and lasagna! They’re simple to make, super delicious, and fancy enough for guests. ![]() These vegan eggplant lasagna stacks consist of roasted eggplant rounds, homemade cashew “ricotta”, store-bought marinara, and a crunchy Panko breadcrumb topping. What’s In These Mini Vegan Eggplant Lasagnas So I rerouted and made individual stacks instead, which turned out to be one of the best ideas I’ve had all summer. As I was layering the roasted eggplant rounds into the baking dish with marinara and ricotta, I realized it may actually be hard to serve as a casserole – having to cut through the eggplant skins and all. When I first set out to develop this recipe, I was going for an eggplant parm lasagna type thing – veganized with cashew “ricotta”, with roasted eggplant instead of fried (inspired by this Alison Roman recipe). Made with cashew “ricotta” and without any actual Parmesan, this recipe is vegan with a gluten-free option. These eggplant stacks are a hybrid of lasagna and eggplant parmesan. ![]()
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