Receta Eggplant Casserawl
Revisiting: This light and tasty dish is my lazy version of raw lasagna and worth revisiting for those of you that may have missed it. No marinara sauce required, and I added a quick version of macadamia nut cheese. This was served with spiralized zucchini and marinated broccoli (can use mushrooms). Feel free to add additional toppings and seasonings to your liking.
Eggplant Casserawl
- 3 roma tomatoes (2 thinly sliced, 1 chopped)
- 5 - 6 fresh basil leaves
- 1eggplant, sliced very thinly lengthwise, using vegetable peeler or mandoline (marinated in a bit of oil and vinegar to soften)
- 1 cup Quick Nut Cheese*
- 1 tsp dried basil
- marinated mushroom slices
- red onions, thinly sliced
- red pepper, thinly sliced
- yellow pepper, thinly sliced
- black and green olives chopped
- salt and pepper, to taste
- 1 tsp dried oregano
- 1 medium zucchini, spiralized (optional)
- Quick Nut Cheese1 cup macadamia nuts (or cashews), soaked for 1-2 hours
- 1 Tbsp pine nuts
- Water to cover
- Fresh basil
- 2 tsp lemon juice
- dash sea salt
In blender mix nuts and just enough water to cover.
Frequently scrape sides of blender with spatula and continue to blend
until smooth.
Add fresh basil and continue to blend.
Add water as necessary. If you don't have a high speed blender, you may need to add more water to mix. If too thin, filter mixture through a piece of cheese cloth or a nut milk bag or add more nuts to thicken.
Arrange Casserawl
Layer bottom of a small casserole dish with 2 tomatoes thinly sliced
Sprinkle with fresh basil and dash of cayenne
Add a layer of eggplant slices and salt lightly
Generously top eggplant with nut cheese and sprinkle with dried basil
Add another layer of sliced eggplant
Top with red onions, red and yellow peppers, green and black olives, marinated mushrooms, and any other toppings you like.
Season with salt, pepper, and oregano, and basil to taste.
Place casserole dish on mesh dehydrator sheet at 115 degrees for 1 hour.
Continue to dehydrate at 105 degrees for 3 hours.
Suggestions: Serve with spiralized zucchini and marinated broccoli florets.