Eggplant and Asparagus Napoleons

Name: Eggplant and Asparagus Napoleons
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams 16 medium asparagus spears (about , trimmed to 5-inch lengths; 2 smalls large or eggplants, unpeeled, cut into 12 (1/2-inch thick) slices; 12 grams chopped fresh basil; 12 grams chopped fresh basil; 1 Zest and juice of lemon; 4 servings Extra-virgin olive oil, for drizzling; 50 grams grated Pecorino Romano; 4 servings Salt and freshly ground black pepper; 425 grams whole milk ricotta

You can never have too many side dish recipes, so give Eggplant and Asparagus Napoleons a try. This recipe serves 4. One serving contains 330 calories, 14g of protein, and 21g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up asparagus spears, eggplants, milk ricotta, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 43 minutes. It is a good option if you're following a gluten free and primal diet.

Instructions

Watch how to make this recipe.

Place an oven rack in the center of the oven. Preheat the oven to 200 degrees F.

Equipment you will use

Oven

Place a grill pan over medium-high heat, or preheat a gas or charcoal grill.

Equipment you will use

Grill Pan

Grill

Drizzle the vegetables with olive oil and season with salt and pepper. Grill the eggplant until tender, about 4 minutes each side. Grill the asparagus for 3 to 4 minutes, turning occasionally until crisp-tender. When cool enough to handle, cut the asparagus in half crosswise.

Ingredients you will need

Salt And Pepper

Vegetable

Asparagus

Olive Oil

Eggplant

Equipment you will use

Grill

For the filling: In a small bowl, mix together the ricotta cheese, basil, Pecorino Romano, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.

Ingredients you will need

Pecorino Romano