Roasted Cabbage, Eggplant, and Tomato Stacks
Ingredients:
- 4 large cabbage leaves
- 1 medium-sized eggplant
- 2 ripe tomatoes
- Olive oil for drizzling
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Carefully remove the outer leaves of the cabbage, ensuring they remain intact.
3. Slice the eggplant into ½-inch thick rounds and sprinkle them with salt. Set aside for 10 minutes to remove excess moisture.
4. Rinse the eggplant slices and pat them dry with a paper towel.
5. Slice the tomatoes into thick slices.
6. Drizzle some olive oil on a baking sheet and place the cabbage leaves, eggplant rounds, and tomato slices on it.
7. Season with salt and pepper.
8. Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly golden.
How to Prepare:
To assemble the stacks, take a roasted cabbage leaf and place a slice of eggplant on top.
Next, add a tomato slice and repeat the layers until you’ve used all the vegetables.
Finally, top it off with another cabbage leaf.
Preparation Time:
This recipe takes approximately 30 minutes to prepare.
Servings:
This delicious dish serves 2-3 people.
Nutrition Facts:
Calories: 180 | Fat: 5g | Carbs: 30g | Protein: 7g
Tips:
- You can add your favorite herbs and spices to enhance the flavors of this dish.
- Serve these stacks as an appetizer or alongside a main course for a complete meal.
FAQs:
Q: Can I substitute the cabbage with a different leafy green?
A: Absolutely! Feel free to experiment with different greens like kale or Swiss chard.
Q: Can I use a different type of eggplant?
A: Yes, you can use any variety of eggplant that you prefer.
Now that you have all the information needed to create this amazing Roasted Cabbage, Eggplant, and Tomato Stacks recipe, it’s time to get cooking! Enjoy this healthy and delicious dish with your loved ones. Happy eating!