Eggplant "Ricotta" Stacks From 'Nom Nom Paleo'

Name: Eggplant "Ricotta" Stacks From 'Nom Nom Paleo'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup balsamic vinegar; 1 medium shallot, minced (about 1/4 cup); 2 tablespoons melted ghee or fat of choice; 2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2-inch rounds; Kosher salt; Freshly ground black pepper; 1 1/2 cups; 2 tablespoons minced fresh basil, plus more for garnish; 1 tablespoon extra-virgin olive oil; 2 large heirloom tomatoes, sliced into 1-inch rounds

Servings: persons

1
["In a small saucepan, bring the balsamic vinegar and shallots to a rolling boil over high heat. Lower the heat to medium, and continue cooking until the liquid is syrupy and reduced by half, about 15 minutes.", "While the balsamic reduction is cooking, place a wire rack 6 inches from the heating element in the oven, and turn on the broiler. Coat a foil-lined baking tray with the melted ghee, and arrange the eggplant slices on top. Season liberally with salt and pepper, and flip the eggplant slices over to season the other side.", "Broil the eggplant rounds for 2 to 3 minutes. Using tongs, flip each slice over, rotate the tray, and broil for another 2 to 3 minutes or until golden brown. Set aside to cool.", "In a bowl, combine the Macadamia Nut ""Ricotta,"" basil, and olive oil. Season with salt and pepper to taste, and then stir to thoroughly incorporate.", "Assemble the stacks by spreading generous spoonfuls of the herbed ""ricotta"" and drizzles of balsamic reduction between layers of eggplant and tomato slices.", "Garnish with basil and a final splash of balsamic reduction before serving."]

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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup balsamic vinegar, 1 medium shallot, minced (about 1/4 cup), 2 tablespoons melted ghee or fat of choice, 2 globe eggplants (approximately 1 pound each), sliced crosswise into 1/2-inch rounds, and more.

Yes, Eggplant "Ricotta" Stacks From 'Nom Nom Paleo' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!