Christmas Roasted Eggplant Tower with Lemon Ricotta, Confit Tomatoes and Walnut Crunch

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the eggplant slices on baking trays, sprinkle with 4 g (3/4 tsp) of the salt, and let them rest for 15 minutes to release some moisture. Pat dry with paper towels.

2. 2

   Brush the eggplant with 45 ml (3 tbsp) olive oil, season with half of the black pepper, and roast for 25 to 30 minutes at 220 °C / 425 °F, flipping halfway through, until golden and tender.

3. 3

   Meanwhile, place the cherry tomatoes in a small baking dish with the sliced garlic, 15 ml (1 tbsp) olive oil, honey, balsamic vinegar, half of the thyme, and 2 g (1/4 tsp) salt. Bake at 190 °C / 375 °F for 25 minutes, until juicy and lightly caramelized.

4. 4

   In a bowl, mix the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, 20 g (1/4 cup) Parmesan, 1 g (1/4 tsp) salt, and a little black pepper until thick and smooth.

5. 5

   Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the chopped garlic and cook for 30 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted. Add a pinch of salt and set aside.

6. 6

   In another skillet, or the same cleaned one, heat 15 ml (1 tbsp) olive oil over medium heat. Add the bread crumbs, walnuts, remaining thyme, red pepper flakes if using, and parsley. Cook for 3 to 4 minutes, stirring, until everything is golden and crisp. Remove from the heat and mix in the remaining 20 g (1/4 cup) Parmesan.

7. 7

   To assemble each tower, place one eggplant slice as the base, add a spoonful of lemon ricotta, a little sautéed spinach, and a few confit tomatoes. Repeat to make 3 layers per tower.

8. 8

   Transfer the assembled towers to a baking tray or oven-safe dish and bake for 8 to 10 minutes at 190 °C / 375 °F to warm through and help them set.

9. 9

   Serve each tower with a spoonful of the tomato juices over the top and finish with the walnut-bread crunch. Adjust with the remaining black pepper to taste.