Pesto-laced amaranth soaks up all the juices of roasted eggplant and tomato slices. The directions here are for individual servings, but you could also make the recipe in a baking dish for a family-style entrée.
YIELD: SERVES 4
3½ Tbs. olive oil, divided
6 large plum tomatoes
¾ tsp. sugar
¾ tsp. salt
½ tsp. balsamic vinegar
½ large globe eggplant (10 oz.)
½ cup amaranth
¼ cup plus 2 tsp. prepared basil pesto, divided
2 mozzarella balls, each cut into 6 slices
- Preheat oven to 450˚F. Line baking sheet with parchment paper. Halve tomatoes lengthwise and remove seeds and ribs but not stems. Season cavity of each tomato half with pinch of sugar, pinch of salt, and 3 drops balsamic vinegar. Drizzle ½ tsp. olive oil over each tomato half.
- Slice eggplant into 12 slices. Brush each slice on both sides with oil, place on baking sheet with tomato halves, and season with salt, if desired. Roast 15 minutes. Flip eggplant slices, and roast 15 minutes more, or until eggplant is browned and tender and tomatoes are wrinkled and lightly browned. Cool veggies on pan 10 minutes. Reduce oven temperature to 350°F.
- Bring 1 cup water to a boil in saucepan; stir in amaranth. Reduce heat to medium-low, cover, and cook 20 minutes, or until water is absorbed. Cool 5 minutes, stirring once or twice. Transfer to bowl, and stir in ¼ cup pesto.
- Line baking sheet with parchment, and brush with oil. Arrange tomato halves on parchment. Spoon 1 Tbs. amaranth mixture into each tomato, top with 1 slice eggplant, 1 slice mozzarella, and dab of remaining pesto. (You may have extra amaranth mixture.) Bake 6 to 8 minutes, or until warmed through.
MAKE IT VEGAN Substitute vegan cheese or cashew cheese (p. 343) for the mozzarella.
Protein: 12 g
Total Fat: 24 g
Saturated Fat: 7 g
Carbohydrates: 25 g
Cholesterol: 28 mg
Sodium: 577 mg
Fiber: 7 g
Sugar: 7 g