The combined flavors of these vegetables make this dish mouthwatering. With the addition of fresh mozzarella cheese and topped with pistachio pesto, this stack is hearty enough for a meatless dinner.
Ingredients
- 4 tablespoons olive oil
- 1 medium globe eggplant, sliced crosswise into (8) ½-inch rounds
- 4 portabella mushroom caps, fins and stems removed
- 4 slices red onion
- 2 roasted red peppers, halved
- 4 slices fresh mozzarella cheese
- 4 slices large tomato
- 4 ounces arugula
- Arugula Pistachio Pesto (recipe follows)
- 12 ounces arugula
- ½ cup fresh parsley
- ½ cup shelled pistachio nuts
- ¼ cup fresh grated Parmesan cheese
- 1 large garlic clove
- ⅓ cup olive oil
- Salt and pepper to taste
Instructions
Add 2–3 tablespoons of olive oil to a large skillet on medium heat. Add the eggplant and cook, turning once, until eggplant is tender, but firm, about 8 minutes. Remove eggplant and add oil if needed.
Add mushroom caps, cooking until soft, about 5 minutes. Add red onion slices and cook until slightly wilted.
Place eggplant on plate. Stack onion slice, portabella mushroom, roasted red pepper slices, mozzarella, tomato and arugula then top with eggplant slice.
Spoon pesto over top and allow pesto to drip down sides.
For the Pesto:
Add arugula, parsley, pistachios, cheese and garlic to a blender in the order listed. Blend ingredients on medium speed to combine and grind pistachios. With blender running, add olive oil until mixture reaches a consistency thin enough to drizzle over stack, but not pourable. Add salt and pepper to taste.
Serves 4
