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Eggplant Napoleons with Beet Greens

Description

Eggplants seem to be everywhere these days: in the garden, at farmers’ markets, and in your local food stores. Valerie prepared Eggplant Napoleons with sautéed beet greens and homemade almond cheese that disappeared almost as fast as they appeared. We think you’ll have the same result.

Prepare in advance: 1 cup Artisanal Ricotta Cheese (See Sauces & Misc. section).

Ingredients

2
Eggplants (medium, peeled and cut crosswise in two-inch thick slices)
4 tablespoons
Olive Oil
2 bunches
Beet Greens (trimmed)
1
White Onion (medium, chopped)
3 tablespoons
Pesto
1 cup
Artisanal Ricotta Cheese
 
Reduced Balsamic Vinegar (for drizzling)
 
Salt & Pepper (to taste)

Summary

Yield
Servings

Instructions

  1. Grill eggplant slices on a hot grill until soft, turning once. Set aside.
  2. Heat olive oil in a skillet and sauté onion until translucent, about 5 minutes. Add the beet greens and sauté until soft. Add pesto.
  3. Assemble Napoleons, starting with a slice of eggplant, and adding a tablespoon of the cooked greens, topped with a tablespoon of the Artisanal Ricotta.
  4. Drizzle prepared Napoleons with reduced balsamic vinegar.