These Eggplant & Ricotta Stacks are a flavorful and elegant appetizer or side dish perfect for holiday gatherings. Layers of roasted eggplant are paired with creamy ricotta and topped with a rich walnut pesto drizzle, creating a delightful contrast of textures and flavors. Garnished with whole walnuts and fresh herbs, this dish looks as beautiful as it tastes.
Ingredients
Eggplant Stacks
- 2 large eggplants, sliced into 1/2-inch rounds
- 1 cup ricotta cheese
- Salt and pepper, to taste
- 2 tbsp olive oil
Walnut Pesto Drizzle
- 1/2 cup walnuts
- 1 cup fresh basil leaves
- 1 garlic clove
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese (optional for a vegan alternative)
- Salt and pepper, to taste
Garnish
- Whole walnuts, for topping
- Fresh basil leaves or rosemary sprigs, for decoration
Instructions
1. Prepare the Eggplant
Preheat the oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast the eggplant slices for 20-25 minutes, flipping them halfway through, until they are tender and golden brown. Once done, let them cool slightly.
2. Make the Walnut Pesto
In a food processor, combine walnuts, basil, garlic, and Parmesan cheese (if using). Blend while slowly adding olive oil until smooth and creamy. Season with salt and pepper to taste.
3. Assemble the Stacks
Place one slice of roasted eggplant on a serving platter. Spread a layer of ricotta cheese on top and add another eggplant slice. Repeat this for 2-3 layers per stack, depending on your preferred height.
Drizzle each stack with the walnut pesto and garnish with a whole walnut and fresh basil or rosemary sprigs for a festive touch.
Helpful Tips
1. Salt the Eggplant
Before roasting, sprinkle the eggplant slices with salt and let them sit for about 10-15 minutes. This helps draw out moisture, reducing bitterness and ensuring a softer texture. Afterward, rinse and pat dry before roasting.
2. Use Fresh Ricotta
For the best texture, use fresh ricotta cheese. You can also whip the ricotta in a food processor for a smoother consistency, making it easier to spread on the eggplant slices.
3. Roast for Depth of Flavor
Roasting the eggplant brings out its natural sweetness and adds a slightly caramelized flavor. Be sure to spread the slices in a single layer on the baking sheet to ensure even cooking.
4. Adjust Pesto Consistency
If you prefer a thinner pesto drizzle, add a little more olive oil until you reach the desired consistency. This will help the pesto drizzle more easily over the stacks, making for a beautiful presentation.
Substitutions and Variations
1. Eggplant
Substitute the eggplant with zucchini slices or portobello mushrooms for a different base. Grilling the vegetables instead of roasting them can also add a smoky flavor.
2. Ricotta
For a vegan alternative, replace ricotta with cashew cream, almond-based ricotta, or tofu blended with lemon juice, salt, and nutritional yeast for a dairy-free option.
3. Walnuts in Pesto
You can replace walnuts with other nuts such as pine nuts, almonds, or pecans. For a nut-free pesto, use sunflower seeds or pumpkin seeds.
4. Pesto Greens
If you’re looking for a twist, swap basil with spinach or kale for a unique, vibrant flavor.
5. Extra Layers
For added flavor and color, incorporate sun-dried tomatoes or roasted red peppers between the eggplant and ricotta layers.
6. Cheese Variation
Instead of ricotta, try using feta or goat cheese for a tangy, sharper flavor that complements the walnut pesto.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! You can roast the eggplant and prepare the walnut pesto a day in advance. Simply assemble the stacks just before serving to keep the flavors fresh.
2. How do I prevent the eggplant from becoming too oily?
Eggplants absorb oil quickly, so instead of drizzling the oil, brush it lightly onto the slices. Alternatively, try roasting them on parchment paper to minimize oil absorption.
3. What if I don’t have a food processor for the pesto?
If you don’t have a food processor, you can finely chop the basil, walnuts, and garlic by hand. Then, mix with the olive oil and Parmesan for a rustic texture.
4. Can I make this recipe vegan?
Yes! For a vegan version, use a vegan ricotta or cashew cream and replace the Parmesan cheese in the pesto with a vegan alternative or nutritional yeast.
Conclusion
These Eggplant & Ricotta Stacks with Walnut Pesto Drizzle are a deliciously sophisticated dish, perfect for holiday gatherings or any special occasion. The rich walnut pesto pairs beautifully with the creamy ricotta and roasted eggplant, creating a harmony of flavors and textures. With easy substitutions and helpful tips, you can make this dish your own while impressing guests with its elegance and taste.