Dinner with Shann

Mum and Dad’s Spectacular Stacks

Yield: Serves 4

Mum and Dad created this recipe (with a little inspiration) and I think it’s brilliant. It’s a really versatile dish that can be modified according to your tastes and tolerances. Better yet, this is a good one to put in the memory bank for when you’re next entertaining. This is because you can easily prepare all the components ahead of time, and have it served up to your guests in less than 2 minutes! Thanks to my parents for sharing this recipe with me – a great low FODMAP and vegetarian meal idea.

Ingredients:

For the tomato sauce

  • 1 leek, finely chopped (green party only for low FODMAPers)
  • 400mL tin of diced tomatoes
  • ¾ cup wine (white or red, whatever you’re drinking!)
  • 1 tbsp. tomato paste
  • 1 tsp. dried oregano
  • Garlic oil (or for non low FODMAPers, you could simply crush a clove of garlic)

For the stack

  • 2 eggplants, sliced into rounds about 5mm thick
  • 4 large sized mushrooms, sliced into rounds about 10mm thick (for low FODMAP eaters, you could make this stack with just eggplant or try using zucchini or capsicum)
  • 60g Buffalo mozzarella, sliced (or you could use regular ‘hard’ mozzarella)
  • 60g Parmesan cheese, grated

Method:

  1. Prepare your tomato sauce first. Heat a good lug of garlic oil and add the leek, cooking until soft. Then add the diced tomatoes, tomato paste, wine and oregano. Bring to a boil.
  2. Using a potato masher, mash the ingredients using a ‘squash and twist’ action! This will ensure the sauce ends up a nice consistency. Leave to simmer for about 10 minutes. Leave the sauce to cool or refrigerate until you’re ready to assemble. (P.S This sauce also make a wonderful low FODMAP pizza sauce!)
  3. Now prepare your veggies…Prepare your eggplant by slicing into ‘rounds’ about 5mm thick. Prepare your mushroom by slicing into ‘rounds’ about 10mm thick, any thinner and they will begin to crumble. Ideally the mushroom and eggplant rounds should be about the same size.
  4. Cook your eggplant in a pan with a lug of garlic oil until golden (about 2-3 minutes each side). Stand aside to cool.
  5. Spread your mushrooms on a plate and cook in the microwave for 1.5 minutes. Remove, drizzle with olive oil and set aside to cool. If you aren’t using mushrooms (for low FODMAP reasons), then use double the amount of eggplant, or try cooking zucchini or capsicum. I haven’t done this because I tolerate mushrooms okay, but would love to hear your feedback if you have!
  6. Construct your stack using cold ingredients! This is key. Begin with a mushroom round followed by a pinch of grated parmesan, a dollop of tomato sauce to cover, another mushroom, a slice of mozzarella, a slice of eggplant, a pinch of parmesan, tomato sauce to cover eggplant and so on and so forth…just make sure you finish the stack with a sprinkling of parmesan. Secure the stack with a wooden skewer.
  7. When you’re ready to serve, put the whole stack in the microwave for 1.5 minutes. Remove from the microwave, remove the skewer, drizzle with olive oil and enjoy! There will be some juices, but just make sure you serve as soon as they come out of the microwave and if anything,the juices make the dish that much tastier!

Obviously the stack could be assembled in a combination of orders. I think the most important thing is begin with a vegetable at the bottom, followed by cheese > tomato > cheese > vegetable > cheese > tomato > cheese > vegetable…and make sure you end with parmesan!

Mum and Dad’s tips:

  • The key is assembling the stack when the ingredients are cold. So make sure you prepare everything ahead of time!
  • Use skewers (or toothpicks) to secure the stack once it has been assembled.
  • Use the tomato sauce for a yummy low FODMAP pizza base.
  • Try substituting eggplant and mushroom, for zucchini and capsicum. A rectangular stack instead of a round one perhaps?

I love hearing your feedback about my recipes! Please feel free to leave a comment below. I am always keen to learn about the modifications you’ve made and the successes you’ve had. Cheers, Shann.

eggplant stack 2

No Comments Yet

Leave a Comment

Copyright Dinner with Shann 2014