Easy Grilled Eggplant Stacks with Macadamia Ricotta

Have you ever tried macadamia ricotta "cheese"? It's hearty, dairy-free alternative to ricotta filled with lots of healthy fats. These Grilled Eggplant Stacks remind me of lasagna, but much less fussy. It's also paleo, vegan, and low-carb/Keto friendly!

📝 Ingredients

• 1 cup macadamia nuts (raw and unsalted, if possible)
• juice from 1/2 of a lemon
• 2 tablespoons nutritional yeast
• 1 clove garlic
• 1/4-1/2 teaspoon sea salt
• 1 large eggplant, cut into 1/2-inch rounds
• 6 tablespoons avocado oil
• 1 teaspoon Italian seasoning
• 8 ounces basic marinara sauce
• 1 small bunch of fresh basil

👨‍🍳 Instructions

1. 1Soak the macadamia nuts in hot water for...: Soak the macadamia nuts in hot water for about an hour. Drain them and discard the soaking liquid.
2. 2Place the soaked nuts in a food processor...: Place the soaked nuts in a food processor or high-powered blender along with the other ricotta ingredients and 1/2 cup of fresh water.
3. 3Pulse, until the nuts are finely minced, then...: Pulse, until the nuts are finely minced, then blend for 2-3 minutes, scraping the sides of the work bowl (or pitcher) as needed. The ricotta shouldn't be super grainy or crunchy from the nuts. Blend it until it looks somewhat fluffy and there aren't any chunks of nuts remaining. Put in a lidded container and set aside until ready to use.
4. 4Preheat the grill to medium heat. Spread the...: Preheat the grill to medium heat. Spread the eggplant out on a baking sheet.
5. 5Stir together the avocado oil and Italian seasoning....: Stir together the avocado oil and Italian seasoning. Brush the seasoned oil over both sides of the eggplant.
6. 6Grill the eggplant slices, covered, for 10-15 minutes,...: Grill the eggplant slices, covered, for 10-15 minutes, flipping once or twice during cooking, until they are very tender. Turn down the heat if they brown too quickly -- it takes a while for them too cook all the way through.
7. 7Warm the marinara in a skillet or saucepan,...: Warm the marinara in a skillet or saucepan, if needed. Serve the eggplant slices (stacked or not) with a dollop of ricotta, a drizzle of marinara, and some fresh basil leaves.