Grilled Eggplant and Tomato Stack with Basil Cashew Cream
Looking for a summer dish that bursts with fresh flavors? This Grilled Eggplant and Tomato Stack with Basil Cashew Cream is just what you need. It's vibrant, colorful, and incredibly satisfying, making it a standout for any meal.
Ingredients
- 2 medium eggplants, sliced into 1/2-inch rounds
- 4 large ripe tomatoes, sliced into 1/2-inch rounds
- 3 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- 1 cup raw cashews, soaked in water for at least 4 hours
- 1/2 cup fresh basil leaves
- 1 tablespoon lemon juice
- 1 clove garlic
- Water, as needed to adjust consistency
Instructions
- Prepare the Cashew Cream: Drain the soaked cashews and combine them in a blender with fresh basil, lemon juice, garlic, and a pinch of salt. Blend until smooth, adding water a tablespoon at a time to achieve your desired consistency.
- Grill the Eggplant: Preheat a grill or grill pan over medium-high heat. Brush the eggplant slices with olive oil and season with salt and pepper. Grill the eggplant for about 4-5 minutes on each side, until tender and slightly charred.
- Assemble the Stack: On a serving platter, alternate layers of grilled eggplant and tomato slices. Start with a slice of eggplant, followed by a slice of tomato, and repeat until all ingredients are used.
- Drizzle and Garnish: Spoon the basil cashew cream over the top of the stacked vegetables and garnish with fresh basil leaves.
- Serve: Enjoy this dish warm or at room temperature, paired with crusty bread or a side salad.
Cook’s tips
- Soak the cashews well in advance to ensure a smooth, creamy sauce.
- Salt the eggplant slices and let them sit for 15 minutes before grilling to draw out excess moisture and bitterness.
- Use a grill pan if you don't have an outdoor grill; it works just as well.
- Don't skip the fresh basil garnish; it adds a pop of color and fresh flavor.
Substitutions
- Use zucchini slices instead of eggplant for a lighter version.
- Swap the cashews for soaked almonds or macadamias for a different nutty flavor.
- If you don't have fresh basil, use a handful of fresh spinach or arugula in the cream, but basil is best.
- For a non-vegan twist, add a drizzle of balsamic glaze or a sprinkle of feta cheese.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve at room temperature or gently reheat in a microwave or skillet; the cashew cream may thicken, so add a splash of water when reheating.
Frequently asked questions
Can I make the cashew cream ahead of time?
Yes, you can prepare the cashew cream up to 3 days in advance and store it in the fridge.
Do I need to peel the eggplant?
No, the skin is edible and adds texture, but you can peel it if you prefer.
Can I grill the tomatoes too?
Yes, grilling the tomatoes briefly adds a smoky flavor, but they get soft quickly, so only grill for a minute or two.
Is this dish gluten-free?
Yes, it is naturally gluten-free as long as you serve it without any gluten-containing sides.
