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Eggplant and Asparagus Napoleons

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Ingredients

Adjust Servings:
1 - eggplant, large unpeeled cut into 12-15 slices
16 - asparagus spears medium
salt to taste
ground pepper
olive oil
1 can - whole milk ricotta
½ cup - pecorino romano, grated
½ cup – basil, chopped
Lemon zest and lemon juice of 1 large lemon

Nutritional information

315
calories
32.04 g
carbohydrates
18.96 g
protein
14.73 g
fat
912 mg
sodium
43 mg
cholesterol

Eggplant and Asparagus Napoleons

Features:
  • Veg
Cuisine:
  • 30 mins
  • Serves 5
  • Easy

Ingredients

How to make Eggplant and Asparagus Napoleons

  • Add olive oil in a grill pan for the vegetables.
  • Grill the eggplant over medium heat on a for 4-5 minutes and add salt and pepper to taste.
  • Grill the asparagus for 4-5 minutes over medium heat and add salt and pepper to taste as well until crispy.
  • Combine ricotta, pecorino romano, basil, lemon zest and lemon juice in a large bowl. Mix until smooth. Add salt and pepper to taste.
  • Cut the asparagus in half after cooled.
  • Place 4 slices of eggplant on a baking sheet and spread the ricotta mixture on each slice and top it off with 4 pieces of asparagus.
  • Again place another slice of eggplant and repeat the process.
  • Top every napoleon with eggplant and bake until warmed for about 10 minutes.

Trivia:

Just like blueberry, eggplant is also a berry! Eggplant originated from India.

Asparagus actually belongs to the Lily family and is also related to onions and garlic.

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