Introduction
This dish is a delicious combination of black garlic and eggplant, perfect for a summer meal. The eggplant is roasted and then layered with the other ingredients, before being served with a crispy salad on the side.
Ingredients
– 1 eggplant, cut into 1cm slices
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– 1 clove garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup ricotta cheese
– 2 tablespoons chopped fresh basil
– 2 tablespoons grated Parmesan cheese
– 8 black garlic cloves
Method
1. Preheat oven to 200 degrees C.
2. In a bowl, combine eggplant, olive oil, balsamic vinegar, garlic, salt and pepper.
3. Place eggplant slices on a baking sheet and roast for 20 minutes, or until tender.
4. In a small bowl, mix together ricotta cheese, basil and Parmesan cheese.
5. To assemble the napoleons, layer eggplant slices, ricotta mixture and black garlic cloves.
6. Serve with a side salad.
Potential changes & improvements
– You could use roasted red peppers instead of the eggplant.
– If you can’t find black garlic, you could use regular garlic cloves.
What other food it works well with
This dish would be great served with some crusty bread on the side.
Common Mistakes
– Not roasting the eggplant long enough, resulting in it being too crunchy.
– Overcooking the eggplant, making it mushy.
Nutritional Information
– Calories: 190
– Fat: 13g
– Saturated Fat: 3g
– Cholesterol: 10mg
– Sodium: 580mg
– Carbohydrates: 13g
– Fiber: 3g
– Sugar: 6g
– Protein: 7g
Allergens
– Egg
– Dairy
– Gluten