Eggplant "Ricotta" Stacks From 'Nom Nom Paleo
Eggplant "Ricotta" Stacks From 'Nom Nom Paleo takes about 30 minutes from beginning to end. For $2.09 per serving, you get a side dish that serves 6. One portion of this dish contains roughly 10g of protein, 16g of fat, and a total of 278 calories. It is brought to you by Serious Eats. A mixture of fresh basil, ricotta, eggplants, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 924 foodies and cooks. It is a good option if you're following a gluten free and paleolithic diet. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is awesome. If you like this recipe, take a look at these similar recipes: Review: Nom Nom Paleo: Food For Humans | Asian Cauliflower Fried “Rice”, Southwest Cowboy Chili From 'Nom Nom Paleo, and Brownie Heart Cupcakes Nom Nom Nom.
Servings: 6
Ingredients:
1 cup balsamic vinegar
Freshly ground black pepper
2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2-inch rounds
2 tablespoons melted ghee or fat of choice
2 tablespoons minced fresh basil, plus more for garnish
2 large heirloom tomatoes, sliced into 1-inch rounds
Kosher salt
1 tablespoon extra-virgin olive oil
1 1/2 cups Macadamia Nut "Ricotta"
1 medium shallot, minced (about 1/4 cup)
Equipment:
sauce pan
baking pan
wire rack
broiler
oven
tongs
bowl
Cooking instruction summary:
Procedures 1 In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium, and continue cooking until the liquid is syrupy and reduced by half, about 15 minutes. 2 While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a foil-lined baking tray with the melted ghee, and arrange the eggplant slices on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side. 3 Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool. 4 In a bowl, combine the Macadamia Nut “Ricotta,” basil, and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate. 5 Assemble the stacks by spreading generous spoonfuls of the herbed “ricotta” and drizzles of balsamic reduction between layers of eggplant and tomato slices. 6 Garnish with basil and a final splash of balsamic reduction before serving.
Step by step:
1. In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium, and continue cooking until the liquid is syrupy and reduced by half, about 15 minutes.
2. While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a foil-lined baking tray with the melted ghee, and arrange the eggplant slices on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side.
3. Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool.
4. In a bowl, combine the Macadamia Nut “Ricotta,” basil, and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate.
5. Assemble the stacks by spreading generous spoonfuls of the herbed “ricotta” and drizzles of balsamic reduction between layers of eggplant and tomato slices.
6. Garnish with basil and a final splash of balsamic reduction before serving.
Nutrition Information:
covered percent of daily need
