Mini Eggplant Stacks…cute!

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So these were yummy. Even the Hubs loved them. This is the first recipe….well second…I made spring rolls but forgot to take a pic…DOH!….ANYWAY, this recipe comes from the Raw Food Detox cookbook by Ulrika Davidsson. I changed it a bit by adding fresh basil to the garnish and to the pine nut crust. This dish is BURSTING with flavor. Soooooo gooooood.

Mini eggplant, squash, and goat cheese
towers with pine nut crust

4 servings (8 pieces)

1eggplant
1zucchini or summer squash

2 tbsp olive oil
1tsp oregano
Salt and pepper
5 oz (150 g) goat cheese

2 red tomatoes
2 yellow tomatoes
Sage leaves for garnish

Pine nut crust
1.7 oz (50 g) pine nuts

1.7 oz (50 g) pecorino
Vz garlic clove
Lemon juice
Salt and pepper

Preheat the oven to 440 degrees (225 C). Mix all ingredients for the crust in a blender or a food processor. Slice the eggplant into 16 slices and slice the squash into 8 slices. Fry the slices in oil for a couple of minutes on both sides. Season with oregano, salt, and pepper. Slice the cheese and tomatoes. Place 8 of the eggplant slices on a baking pan and cover with the pine nut mixture. Layer the squash, goat cheese, tomato, and eggplant on top and let bake for 10
minutes. Garnish with sage leaves.

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