Roasted Eggplant Stacks with Lemon Ricotta, Crispy Quinoa and Pistachio Pesto

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line two baking sheets with parchment paper.

2. 2

   Arrange the eggplant slices on the sheets. Sprinkle with 4 g salt and 1 g black pepper, then brush both sides with 45 ml (3 tbsp) olive oil. Roast for 25 minutes at 220 °C / 425 °F, flipping halfway through, until tender and golden.

3. 3

   Meanwhile, mix the cooked quinoa with the smoked paprika, 15 ml (1 tbsp) olive oil, 1 g salt, and the red pepper flakes if using. Spread it onto a free section of the baking sheet or a third tray, and bake for the last 12 minutes at 220 °C / 425 °F, stirring once, until lightly crisp.

4. 4

   In a bowl, combine the ricotta, Parmesan, lemon zest, 10 ml (2 tsp) lemon juice, 1 grated garlic clove, 1 g salt, 1 g black pepper, and 10 g chopped basil. Mix until thick and creamy.

5. 5

   For the pesto, blend or finely chop the pistachios with 15 g basil, 1 garlic clove, 15 ml (1 tbsp) lemon juice, the honey, 15 ml (1 tbsp) olive oil, the water, and 1 g salt until you have a textured sauce, not fully smooth.

6. 6

   Build 4 stacks: place 1 eggplant slice, add a generous spoonful of lemon ricotta, sprinkle with a little crispy quinoa, and repeat twice more to make layers of 3 slices per stack.

7. 7

   Return the assembled stacks to the oven for 8 minutes at 200 °C / 400 °F to warm through and set the layers.

8. 8

   Serve each stack with pistachio pesto spooned over or around it, the remaining crispy quinoa, and a few small basil leaves if desired.