How's everybody's week going? I can't believe tomorrow's already Friday! This week has been busy busy busy! Lots of auditions and I shot a commercial!
So I thought I'd share a dinner from this past week that was terrific! Not only is it delicious, but it is quick and easy too!
What is it? My Beet and Eggplant Stack! Mashed buttery avocado, sandwiched between roasted orange beets and eggplant! So delish!
And this recipe is gluten free, vegan, paleo, and Specific Carb Diet friendly! Here's what you need: (serves one - makes 2 stacks) 1 beet, scrubbed and sliced into 1/4 inch rounds 1/2 small eggplant, sliced into 1/4 inch rounds 1/2 avocado, mashed with 1/4 tsp sea salt A few grape tomatoes, halved (garnish) 3 basil leaves, chopped (garnish) Preheat your oven to 400 degrees. Scrub your beet, and then slice into rounds. Place your beet and eggplant rounds on a baking sheet that's been lined with tinfoil and sprayed with olive oil. Spritz the rounds with olive oil and bake for 35 minutes, flipping once halfway through. In the meantime, mash your avocado and set aside. To assemble, place one beet round on the plate. Top with 1-2 Tbsp avocado mash. Top with eggplant round. Top with another 1-2 Tbsp avocado mash. Top that with another beet round and garnish with tomatoes and fresh basil.
Wow wow wow. These little towers were just bursting with flavor! There's something about the earthy-sweetness of the beets with the buttery avocado and fresh basil that is just divine!
And the textures were fabulous too! The beets were caramelized and chewy, while the eggplant was soft, and the avocado was luxuriously creamy.
A definite ten! And my favorite part was that I had this made and cleaned up in under 45 minutes! Perfect!! What are you looking forward to this weekend?