Ingredients:
For the tomatoes & mozzarella:
- 6 large plum tomatoes
- 1 large eggplant
- 1/2 cup of amaranth
- Mozzarella balls cut into 12 slices
- Balsamic vinegar
- Olive oil
- Pink himalayan salt
- Mixed greens
For the pesto (yields about 1 1/2 cups)::
- 1/2 cup of pine nuts
- 4 garlic cloves
- 3 handfuls of fresh basil leaves
- 1/2 cup of parmesan cheese or vegan parmesan alternative
- 1/2 cup of olive oil
- Black pepper to taste
- Salt to taste
Directions:
Make Pesto:
- Add all the ingredients in a potent blender or a food processor. Pulse and blend the ingredients until they are well combined.
Cook Amaranth:
- Boil 1 cup of water and mix in the 1/2 cup of amaranth. Reduce the heat to low, cover pan, and let the grain cook for about 20 minutes or until the water is absorbed. After the grain cools, mix with 1/4 cup of the pesto sauce.
Roast the Eggplant and Tomatoes:
- Preheat oven to 450 degrees F.
- Cut the eggplant in 12 slices making sure that the slices are thick (if too thin, the eggplant might get stuck in the bottom of tray), brush both sides of the eggplant slices and place on baking tray covered with foil.
- Cut lengthwise in half the plum tomatoes and scoop out the seeds with a spoon. Add very little salt (less than a pinch), a couple of drops of balsamic vinegar, and a little olive oil in each tomato and place in different tray from the eggplant.
- Place both trays in oven for 30 minutes making sure that after 15 minutes, you flip eggplant slices.
Make the Stacks:
- Reduce oven to 350 degrees F.
- Replace the foil in the tray used for the eggplant. Add 1 teaspoon (if plum tomatoes are not that big) or 1 tablespoon (if plum tomatoes are big) of the pesto and amaranth mix in each plum tomato half and arrange tomatoes in tray. Top the mix with a slice of eggplant followed by a slice of mozzarella and smear a little extra pesto sauces on top.
- Bake for about 8 minutes.
- Serve with mixed greens.
