Eggplant Ricotta Stacks

Eggplant Ricotta Stacks

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup balsamic vinegar

  • 1

    medium shallot, minced (about ¼ cup)

  • 2

    tablespoons melted ghee or fat of choice

  • 2

    globe eggplants (approximately 1 pound each), sliced crosswise into ½-inch rounds

  • Kosher salt

  • Freshly ground black pepper

  • cups Ricotta drained

  • 2

    tablespoons minced fresh basil, plus more for garnish

  • 1

    tablespoon extra-virgin olive oil

  • 2

    large heirloom tomatoes, sliced into 1-inch rounds

Directions

In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium, and continue cooking until the liquid is syrupy and reduced by half, about 15 minutes. While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a foil-lined baking tray with the melted ghee, and arrange the eggplant slices on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side. Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool. In a bowl, combine the Ricotta, basil, and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate. Assemble the stacks by spreading generous spoonfuls of the herbed ricotta and drizzles of balsamic reduction between layers of eggplant and tomato slices. Garnish with basil and a final splash of balsamic reduction before serving.


Nutrition

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