Easy Eggplant Napoleon
We decided to make use of the abundance of fresh garden vegetables for latest appearance on Atlanta & Company. This is a super delicious and fun way to present and eat your vegetables in a beautiful, TV-worthy way! I like the flavor that grilling lends to really create terrific vegetables in an easy and summer-filled way. Some vegetables hold up great on the grill and eggplant is one of those. Along with eggplant, bell peppers, red onion and portobella mushrooms also make great grilling companions. I usually grill the veggies first before the protein goes on the grill for a few reasons. First, the grilled vegetables taste delicious at any temperature and I sometimes put them in another dish like quinoa or farro so I have a bit more prep to go. Secondly, the protein “griller” can then do their thing on the grill and serve a hot protein as it all comes out at the same time after a little veggie prep so you can eat your meal a bit sooner than later with a little order to the summer madness of grilling!
Cheers, Megan
Eggplant Napoleon with Herbed Ricotta
1 large eggplant
2 tablespoons Chosen Foods Avocado Oil
1 tablespoon balsamic vinegar
¼ tsp sea salt
Fresh cracked black pepper
For Herbed Ricotta:
2 cups ricotta cheese
2 cloves crushed garlic
2 teaspoons fresh thyme leaves
2 teaspoons of rosemary
½ lemon, juiced
½ teaspoon sea salt
Fresh cracked pepper to taste
3 fresh garden tomatoes, sliced
12 Fresh basil leaves, chiffonade
Drizzle of extra virgin olive oil to taste
Cut eggplant into round ½-inch thick slices. In small bowl, whisk together avocado oil, balsamic vinegar, salt and pepper. Brush both sides of the eggplant with mixture. Arrange eggplant slices on a hot grill or cast iron grill pan on medium high heat. Grill eggplant slices on each side for about 5 minutes.
In separate bowl, mix together ricotta, garlic, thyme, rosemary, lemon juice, salt and pepper to taste.
Place a grilled eggplant slice on a small plate. Top with a tablespoon of ricotta cheese, then a slice of tomato and a pinch of basil. Top with another eggplant slice and continue with cheese mixture, tomato and basil for 3 layers. Drizzle with extra virgin olive oil and finish with sea salt and pepper to taste.
