Roasted Artichoke, Eggplant, and Tomato Stacks
Instructions:
- 1 large organic lemon, juiced (about 1/2 cup)
- 4 fresh, whole organic artichokes, about 3–4 inches in diameter
- 1 large organic eggplant, about 3 inches diameter, unpeeled
- 2 large organic tomatoes (preferably heirloom), about 3–4 inches diameter
- 3 tablespoons coconut or olive oil
- Sea salt
- Freshly ground black pepper
- 1 tablespoon fresh thyme, plus extra for garnish
- Preheat oven to 400 F.
- Fill a large bowl with cold water and the lemon juice.
- Remove all leaves from artichokes. Cut off bottom stem so artichoke heart will sit flat on the baking sheet. Remove the inner fuzzy choke (a melon ball tool works great for this) and any small prickly leaves. Place the artichokes in the lemon water as you finish peeling and preparing each one and while you are preparing the eggplant and tomatoes.
- Cut eggplant width-wise into rounds about ½ inch thick. You should have at least 8 rounds. Place on a baking sheet lined with aluminum foil.
- Cut the tomatoes width-wise into rounds about ½ inch thick. Again, you should have at least 8 rounds. Place on the baking sheet with the eggplant slices.
- Remove artichokes from water and pat dry. Place them on the tray with tomatoes and eggplant.
- Using a pastry brush, brush eggplant, tomato, and artichokes on both sides with about 2 tablespoons of oil. Season both sides with salt, pepper, and a sprinkle of thyme.
- Place tray in the preheated oven and bake, gently turning vegetables once, until artichoke hearts are tender when pierced with a fork and eggplant and tomatoes are tender and beginning to caramelize, about 30 minutes. Remove from oven and tent with foil to keep warm.
- To serve, place 1 artichoke heart (stem-end down) on each of four individual serving plates. Alternate stacking them with 1 slice of eggplant and 1 slice of tomato. Each stack should end up having about 2 each of eggplant and tomato slices. Finish with a drizzle of oil and garnish with a sprig of fresh thyme if desired.