Ingredients
- 2 medium eggplants (aubergines), sliced into 1cm (½ inch) rounds
- 200g (7oz) ricotta cheese
- 2 cups baby spinach leaves
- 2 tbsp olive oil
- Salt & pepper, to taste
- ¼ cup toasted pine nuts
- 3–4 tbsp Sticky Balsamic Premium Pomegranate
- Fresh basil leaves, to serve
Method
- Prep Eggplant: Brush eggplant slices with olive oil and season with salt and pepper.
- Grill: Heat a grill pan or BBQ to medium-high. Grill eggplant slices for 2–3 minutes per side until golden and tender. Set aside.
- Assemble Stacks: Place a slice of grilled eggplant on a plate, spread with a spoonful of ricotta, top with spinach leaves. Repeat layers, finishing with an eggplant slice.
- Finish: Drizzle generously with Sticky Balsamic Premium Pomegranate and sprinkle with toasted pine nuts.
- Garnish: Add fresh basil leaves and an extra drizzle of balsamic if desired.
Tips
- For extra flavour, mix a little lemon zest and cracked pepper into the ricotta.
- These can be served warm or at room temperature.
- Make it a meal: Add a side of crusty bread or a simple salad.
Metric & Imperial
- Eggplant: 2 medium (about 600g/1.3lb)
- Ricotta: 200g (7oz)
- Pine nuts: ¼ cup (30g/1oz)
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