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eggplant stacks with ricotta salata and tomatoes #gourmetproject #fallrecipes
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grilled eggplant recipes: stacks with ricotta salata

Course eggplant
Cuisine Italian
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 1 eggplant
  • ½ cup of ricotta salata
  • 1 tablespoon of peeled almonds
  • 4 teaspoons of extra-virgin olive oil
  • 1 teaspoon of raisins
  • 1/2 garlic clove
  • 1/2 handful of basil leaves
  • salt
  • 1-2 medium tomatoes (or 8-10 cherry tomatoes

Instructions

  1. Preheat oven at 350°F.
  2. Slice the eggplant, sprinkle it with salt and drain 10 minutes. Thinly slice the salted ricotta.
  3. Whisk together 2 tablespoons of olive oil, raisins, almonds, garlic, 1/2 teaspoon salt and basil leaves.
  4. Slice the tomatoes.
  5. Brush the eggplant slices with olive oil & grill them in the oven 10-15 minutes.
  6. Assembly the tower: alternate an eggplant slice, a tomato slice and a few slices of ricotta, repeat twice to get two towers.
  7. Return the eggplant tower to the oven for 7-10 minutes. Season it by pouring the olive sauce on top of it. Serve hot.