Eggplant Ricotta Stacks Recipe
Recipe By Serious Eats
This trio of eggplant, tomato, and ricotta cheese makes for a hearty, if not terribly exciting, twist on a caprese salad. Give the appetizer a paleo twist, though, and the dish transforms into something far more interesting. Michelle tam's recipe in her new cookbook, nom nom paleo, pairs eggplant slices with thick tomato steaks, a balsamic and shallot reduction, and her own macadamia nut-based ricotta "Cheese. "
4.7
10 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Eggplant Ricotta Stacks Recipe
- 0.17 cup Balsamic vinegar
- 0.17 Medium Shallot, Minced
- 0.33 tablespoon Melted ghee or fat of choice
- 0.08 inch 2 globe eggplants, sliced crosswise into rounds
- As required Kosher salt
- As required Freshly ground black pepper
- 1/4 cup Macadamia nut "ricotta
- 0.33 tablespoon Minced fresh basil, plus more for garnish
- 0.17 tablespoon Extra virgin olive oil
Nutrition
value
value
385
calories per serving
40 g Fat4 g Protein7 g Carbs4 g FiberOther
Current Totals
- Fat40g
- Protein4g
- Carbs7g
- Fiber4g
MacroNutrients
- Carbs7g
- Protein4g
- Fiber4g
Fats
- Fat40g
Vitamins & Minerals
- Calcium45mg
- Iron1mg
- Vitamin A32mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B99mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium62mg
- Manganese2mg
- Phosphorus103mg
- Selenium6mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats