• 2 finely sliced eggplants
  • Salt and pepper, up to taste
  • 10 to 12 oyster mushrooms
  • 60 ml (1/4 cup) of roasted pine nuts
  • Ricotta stuffing:
  • 15 ml (1 tablespoon) of olive oil
  • 1 finely minced French shallot
  • 1/2 package of 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 5 ml (1 teaspoon) of pesto
  • 12 to 15 finely minced fresh basil leaves
  • Salt and pepper, up to taste
  • 1 jar of about 425 gr (15,5 oz) of ricotta
  • 125 ml (1/2 cup) of grated parmesan
LeeksFind our bag in yourlocal grocery store


  • Prepare stuffing. In a nonadhesive pan, pour oil and sweat shallot and leek for 3 minutes. Add pesto and basil, salt and pepper then mix. Remove from heat and let cool down at room temperature.
  • Add ricotta and parmesan and mix. Set and in sealed bag. Set aside in refrigerator.
  • Over a baking sheet covered with parchment paper, lay eggplant slices. Salt both sides. Let disgorge 5 to 10 minutes. Well wipe eggplant slices. Brush with olive oil. Salt and pepper. Cook eggplant at broil over the middle gril for 3 to 4 minutes each side. Set aside.
  • Set oyster mushrooms brushed with oil on a plate and and broil 1 to 2 minutes each side. Salt and pepper. Set aside.
  • In a plate, lay 1 eggplant slice and garnish with ricotta stuffings. 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 notes

Pro tips

Heat a baguette bread in the oven few minutes, then garnish with eggplant leftovers, some crisp lettuce and fresh corriander. A perfect sandwich!