How to Make Eggplant & Goat Cheese Stacks with Basil Oil
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Preheat oven to 425°F (220°C). Brush eggplant slices with olive oil, season with salt and pepper, and roast for 20 minutes.
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Blend basil leaves and 2 tbsp olive oil until smooth to create basil oil.
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On a plate, layer roasted eggplant rounds with goat cheese and a sprinkling of pine nuts.
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Drizzle basil oil over the stacks before serving.
Pro Tips for Perfect Eggplant & Goat Cheese Stacks with Basil Oil
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of medium eggplant, sliced into 1/2-inch rounds, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Eggplant & Goat Cheese Stacks with Basil Oil?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Eggplant & Goat Cheese Stacks with Basil Oil?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for medium eggplant, sliced into 1/2-inch rounds?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.