• 2 eggplants thinly sliced
  • Salt and pepper, to taste
  • Olive oil, to taste
  • 10 to 12 oyster mushrooms
  • 60 ml (1/4 cup) toasted pine nuts
  • Ricotta stuffing:
  • 15 ml (1 tbsp.) olive oil
  • 1 Frech shallot, finely chopped
  • 1 leek, thinly sliced
  • 5 ml (1 tsp) Pesto
  • 12 to 15 fresh basil leaves, finely chopped
  • Salt and pepper, to taste
  • 1 jar of about 425 gr (15.5 oz) ricotta
  • 125 ml (1/2 cup) grated Parmesan cheese
LeeksFind our bag in yourlocal grocery store


  • In a nonstick pan, put the oil and sauté the shallot and leek for 3 minutes. Add the pesto and basil, salt and pepper, and mix. Remove from heat and allow to cool to room temperature. Add the ricotta and Parmesa and mix. Place in a sealable bag and place in the refrigerator. Place the eggplant slices on a backing sheet covered with parchment paper and salt on both sides. Leave to dry 5 to 10 minutes. Wipe the eggplant slices and brush with olive oil. Salt and pepper.
  • On the BBQ grill, heat the eggplant slices 3 to 4 minutes on each side then set aside. Put the mushrooms daubed with oil on a baking sheet and broil 1 to 2 minutes on each side. Salt and pepper and set aside.
  • Place 1 slice of eggplant on a dish and top with ricotta stuffing. Add one or two mushrooms and cover with another slice of eggplant. Repeat steps. Sprinkle with olive oil and garnish with basil and some pine nuts.

Chef's notes

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