Eggplant Stacks with Paleo Ricotta Cheese

I created these Eggplant Stacks with Paleo Ricotta Cheese years ago and they are definitely a go to for me. I love them especially because they are gluten and dairy free. So if you or anyone in your family has either of these 2 intolerance give them a try. I Promise you will love them. 

Serves 4

Ingredients:

• 2 medium eggplants
• 2 truss tomatoes
• 500g turkey mince
• 1 Handful parsley
• 1 Handful of basil leaves
• 1 teaspoon of Coconut oil (for cooking)
• Salt and pepper to taste
• 1 tbs of olive oil
• 2 cups raw macadamia nuts
• 1 teaspoon salt
• Juice from 1/2 medium lemon (about 1 tablespoon)
• 1/2 cup water

Instructions:

1. Cut the eggplant into thick slices.
2. Heat a large pan with coconut oil and cook both
3. sides of the eggplant for roughly 3-5min or
4. until  golden.
5. In the meantime, form the turkey mince into
6. thin patties about the same size as your eggplant
7. rounds. Pan fry your turkey patties until cooked all
8. the way through.
9. Slice the tomatoes and mince the parsley and basil.
10. Now for the Paleo Ricotta cheese. In a food
11. processor or a high powered blender, purée the
12. macadamia nuts, salt, lemon and water together
13. until a smooth texture.
14. If necessary, scrape down the sides with a spatula
15. and/or add a bit more water. Until it resembles
16. ricotta cheese.
17. It is now time to stack. Place a roasted eggplant
18. round on a plate, top with a tomato slice, turkey
19. patty, paleo ricotta cheese, tomatoes, and a little bit