Looking for a show-stopping vegetarian entrée that’s as beautiful as it is delicious? You’ve found it! These Pesto Amaranth & Eggplant Stacks are a flavor explosion. We start with sweet, juicy plum tomatoes and tender globe eggplant, roasted to perfection to concentrate their flavors. They’re then layered with a savory, protein-packed amaranth pilaf infused with vibrant basil pesto. Topped with a slice of creamy mozzarella that melts into a glorious finish, each bite is a perfect harmony of textures and tastes. This gluten-free dish is perfect for an elegant dinner party or a cozy weeknight meal.
Ingredients
• 3½ tablespoons / 52 ml olive oil, divided
• 6 large plum tomatoes
• ¾ teaspoon sugar
• ¾ teaspoon salt
• ½ teaspoon balsamic vinegar
• ½ large globe eggplant, about 10 oz / 280 g
• ½ cup / 90 g amaranth
• ¼ cup plus 2 teaspoons / 70 g prepared basil pesto, divided
• 2 fresh mozzarella balls, each cut into 6 slices
Instructions
1. Prep the Veggies: Preheat your oven to 450°F / 230°C. Line a large baking sheet with parchment paper. Halve the plum tomatoes lengthwise, scooping out the seeds and ribs but leaving the stems intact. In the cavity of each tomato half, sprinkle a pinch of sugar, a pinch of salt, and a few drops of balsamic vinegar. Drizzle ½ teaspoon of olive oil over each half.Roast the Veggies: Slice the eggplant into 12 rounds. Brush both sides of each slice with olive oil and arrange them on the baking sheet with the tomatoes. Season the eggplant with a little salt, if you like. Roast for 15 minutes. Carefully flip the eggplant slices and roast for another 15 minutes, until the eggplant is tender and browned and the tomatoes are beautifully wrinkled. Let the veggies cool on the pan for 10 minutes. Reduce the oven temperature to 350°F / 175°C.Cook the Amaranth: While the veggies roast, bring 1 cup of water to a boil in a small saucepan. Stir in the amaranth, reduce the heat to a medium-low simmer, cover, and cook for 20 minutes, or until all the water is absorbed. Let it stand for 5 minutes, then fluff with a fork. Transfer the cooked amaranth to a bowl and stir in ¼ cup of the basil pesto.Assemble and Bake: Line a clean baking sheet with parchment paper and brush it lightly with oil. Arrange the roasted tomato halves on the sheet. Spoon about 1 tablespoon of the pesto amaranth mixture into each tomato cavity. Top each one with a slice of roasted eggplant, a slice of fresh mozzarella, and a small dab of the remaining pesto. You might have some extra amaranth mixture, which is delicious on its own! Bake for 6 to 8 minutes, just until everything is warmed through and the cheese is melty.
Nutritional Information
• Nutrition InformationPer serving (serves 4)
• Calories: 357
• 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
Pro Tips
• Go Family-Style: Instead of individual stacks, layer the roasted eggplant, pesto amaranth, and roasted tomatoes in a baking dish. Top with mozzarella slices and bake as a delicious, shareable casserole.
• Make It Vegan: This dish is easily adapted for a vegan diet. Simply swap the mozzarella for your favorite brand of vegan mozzarella shreds or slices, or use a creamy homemade cashew cheese.
• Don’t Waste the Extras: Any leftover pesto amaranth is fantastic as a side dish for another meal, stirred into a soup for extra body, or enjoyed cold as a salad.
• Pick the Perfect Eggplant: Look for a globe eggplant that is firm, heavy for its size, and has smooth, shiny skin. A smaller eggplant will often have fewer seeds and be less bitter.
FAQ
Q: Is this vegetarian eggplant stack recipe a good source of protein
A: Yes, this dish provides a good amount of plant-based protein. Each serving contains 12 grams of protein, primarily from the amaranth, which is a complete protein containing all essential amino acids, and the mozzarella cheese.
Q: How can I make these eggplant stacks vegan
A: To make this recipe vegan, simply substitute the fresh mozzarella cheese with your favorite dairy-free alternative. Many brands offer excellent vegan mozzarella slices or shreds that melt well. A creamy homemade cashew cheese would also be a delicious replacement.
Q: What can I use instead of amaranth in this recipe
A: If you don’t have amaranth, you can easily substitute it with another grain. For a similar texture and to keep the dish gluten-free, quinoa or millet are excellent choices. Simply cook them according to their package directions before mixing with the pesto.
Q: Can I prepare these pesto amaranth stacks ahead of time
A: Absolutely. For the best results, you can roast the vegetables and cook the amaranth pilaf up to 2 days in advance. Store the components separately in airtight containers in the refrigerator. When you’re ready to serve, simply assemble the stacks and bake as directed until warmed through and the cheese is melted.
