Ingredients

• 2 medium eggplants (aubergines), sliced into 1cm (½ inch) rounds
• 200g (7oz) ricotta cheese
• 2 cups baby spinach leaves
• 2 tbsp olive oil
• Salt & pepper, to taste
• ¼ cup toasted pine nuts
• 3–4 tbsp Sticky Balsamic Premium Pomegranate
• Fresh basil leaves, to serve

Method

1. Prep Eggplant: Brush eggplant slices with olive oil and season with salt and pepper.
2. Grill: Heat a grill pan or BBQ to medium-high. Grill eggplant slices for 2–3 minutes per side until golden and tender. Set aside.
3. Assemble Stacks: Place a slice of grilled eggplant on a plate, spread with a spoonful of ricotta, top with spinach leaves. Repeat layers, finishing with an eggplant slice.
4. Finish: Drizzle generously with Sticky Balsamic Premium Pomegranate and sprinkle with toasted pine nuts.
5. Garnish: Add fresh basil leaves and an extra drizzle of balsamic if desired.

Tips

• For extra flavour, mix a little lemon zest and cracked pepper into the ricotta.
• These can be served warm or at room temperature.
• Make it a meal: Add a side of crusty bread or a simple salad.

Metric & Imperial

• Eggplant: 2 medium (about 600g/1.3lb)
• Ricotta: 200g (7oz)
• Pine nuts: ¼ cup (30g/1oz)