Layered eggplants recipe 4117 e6b837ea-d97c-45b7-a689-ebba4ed830e4 Crazy Leeks Crazy Leeks 10/9/2019 10:54:27 a.m. 0 0 45 4 Plats principaux Comfort food Gratins and vegetables Leeks Vegetarian
Layered eggplants

Layered eggplants

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30
15
4
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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!

Layered eggplants

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!

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