Warm Eggplant and Tomato Mille-Feuille with Lemon Ricotta and Crispy Chickpeas

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Arrange the eggplant slices on the baking sheet. Brush them with 2 tbsp / 30 ml olive oil and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Roast for 20 minutes at 220 °C / 425 °F, flipping halfway through, until tender and browned around the edges.

3. 3

   Meanwhile, dry the chickpeas very well with a clean towel. Toss them with 1 tbsp / 15 ml olive oil, 1 tsp smoked paprika, the minced garlic, 1/4 tsp salt, and a pinch of black pepper.

4. 4

   Spread the chickpeas on an open section of the same tray or on a second tray and roast at 220 °C / 425 °F for 15 minutes, stirring once, until golden and crisp.

5. 5

   In a bowl, combine the ricotta, grated Parmesan, lemon zest, 1 tbsp / 15 ml lemon juice, the grated garlic, 1 tbsp / 15 ml olive oil, chopped basil, 1/4 tsp salt, and the remaining dried oregano. Mix until thick and spreadable.

6. 6

   Place the tomato slices on a plate or board. Season them with the remaining salt, a pinch of black pepper, the remaining smoked paprika, and the honey, if using.

7. 7

   To assemble, place 1 eggplant slice as the base, add 1 generous spoonful of lemon ricotta, then 1 tomato slice, another small spoonful of ricotta, and finish with another eggplant slice. Repeat to make 4 stacked mille-feuilles, using all the eggplant, tomatoes, and ricotta.

8. 8

   Return the assembled stacks to the oven for 5 minutes at 200 °C / 400 °F, just to warm them through and help the layers set.

9. 9

   Serve each mille-feuille topped with crispy chickpeas, a few fresh basil leaves, and the remaining Parmesan sprinkled over the top.