Eggplant mille-feuille with ricotta and sun-dried tomatoes

Layers of roasted eggplant alternated with a ricotta preparation with herbs and sun-dried tomatoes; tasty and low-carb vegetarian dish.

schedule Prep (min)
25
whatshot Cook (min)
30
timer Total (min)
55
account_circle Servings
4
360 kcal
Par portion
26.0 g
Lipides
14.0 g
Protéines
5.0 g
Glucides nets
Ingredients
medium eggplants cut into 1 cm slices medium eggplants cut into 1 cm slices
whole ricotta whole ricotta
chopped sun-dried tomatoes chopped sun-dried tomatoes
chopped fresh basil chopped fresh basil
olive oil olive oil
grated parmesan grated parmesan

Instructions
  1. Preheat the oven to 200°C; lightly brush the eggplant slices with oil and roast on a tray for 15–20 minutes, turning halfway through until tender and golden.
  2. Meanwhile, mix the ricotta with the sun-dried tomatoes, basil, salt and pepper to obtain a homogeneous preparation.
  3. In a dish, assemble the mille-feuille by alternating a slice of eggplant, a layer of ricotta, repeat for 3–4 layers; finish with a slice of eggplant and sprinkle with parmesan.
  4. Bake for 8–10 minutes to heat everything and lightly brown the parmesan; let rest for 5 minutes before serving.
  5. Cut into portions and serve with a drizzle of olive oil and a few fresh basil leaves.

Variants
  • Add chopped olives or capers for an extra salty touch.

Tips
  • Do not overload with ricotta to avoid a mille-feuille that slides; lightly press the eggplant slices if they release too much water.
FAQ
Assemble and reheat lightly in the oven before serving; avoid assembling too far in advance or the ricotta will get wet.

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Eggplant mille-feuille with ricotta and sun-dried tomatoes
Eggplant mille-feuille with ricotta and sun-dried tomatoes

Layers of roasted eggplant alternated with a ricotta preparation with herbs and sun-dried tomatoes; tasty and low-carb vegetarian dish.

Tomasz Kowal Poland

Chef Tomasz Kowal

Poland

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

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