Roasted Eggplant Mille-Feuille with Lemon Ricotta and Paprika Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the eggplant slices on two baking trays, brush them with 30 ml / 2 tbsp olive oil, and season with 4 g / 3/4 tsp salt and the black pepper. Roast for 20 minutes, flipping halfway through, until tender and golden.

2. 2

   While the eggplant roasts, make the lemon ricotta. In a bowl, combine the ricotta, lemon zest, 15 ml / 1 tbsp lemon juice, 1 grated or crushed garlic clove, and a pinch of salt. Set aside.

3. 3

   Heat 5 ml / 1 tsp olive oil in a large skillet over medium heat. Add the fresh spinach and cook for 2 to 3 minutes until wilted. Add a pinch of salt, stir, and remove from the heat.

4. 4

   In the same skillet, add the remaining 10 ml / 2 tsp olive oil and cook the onion over medium heat for 4 minutes until translucent. Add 1 chopped garlic clove and cook for 30 seconds. Stir in the sweet paprika and dried oregano, then add the crushed tomato, honey, and the remaining salt. Cook over medium-low heat for 8 minutes, stirring occasionally, until the sauce thickens.

5. 5

   Toast the sliced almonds in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant and lightly golden. Remove immediately so they do not burn.

6. 6

   To assemble, spoon a little paprika tomato sauce onto each plate or serving dish. Place 1 slice of eggplant on top, then add a spoonful of lemon ricotta, a bit of spinach, and some toasted almonds. Repeat to make 3 layers per serving.

7. 7

   Finish each mille-feuille with another spoonful of sauce, chopped fresh basil, and, if desired, a little extra lemon zest. Serve warm.