Layered eggplants
30
15
4
No
Ingredients
- 2 finely sliced eggplants
- Salt and pepper, up to taste
- 10 to 12 oyster mushrooms
- 60 ml (1/4 cup) of roasted pine nuts
- 15 ml (1 tablespoon) of olive oil
- 1 finely sliced French shallot
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of pesto
- 12 to 15 finely sliced fresh basil leaves
- 1 package of about 425 g (15.5 oz) of ricotta
- 125 ml (1/2 cup) of grated parmesan
Preparation
Side-by-side mode
- Prepare stuffing. In a nonstick pan, pour oil and sweat shallot and leeks for 3 minutes. Add pesto and basil, salt and pepper, then mix. Remove from heat and let cool down at room temperature.
- Combine ricotta and Parmesan. Put in an airtight bag. Set aside in refrigerator.
- Set eggplant slices on a baking sheet covered with parchment paper. Salt both sides. Leave 5 to 10 minutes. Wipe eggplant slices well. Brush with olive oil. Salt and pepper. Cook eggplant on broil over the middle grill for 3 to 4 minutes each side. Set aside.
- Set oyster mushrooms brushed with oil on a plate and broil 1 to 2 minutes each side. Salt and pepper. Set aside.
- On a plate, set 1 eggplant slice and garnish with ricotta stuffing. Add 1 or 2 oyster mushrooms and cover with 1 eggplant slice. Repeat again. Spray with olive oil, then garnish with basil and pine nuts.
Chef’s note
Heat a baguette bread in the oven few minutes, then garnish with eggplant leftovers, some crispy lettuce and fresh coriander. A perfect sandwich!
