Main Meals · Recipes · Side dishes · Snacks · Starters

Aubergine & Asparagus Stacks


Aubergine & Asparagus Stacks

These are delightful little buggers. Easy to make and very versatile. You could have them as a starter, side or main. Perfect for when you can’t handle another piece of meat.

Equipment required

1 mandolin or steady hand!
Baking tray
Medium saucepan or microwave
Non stick fry pan
Medium mixing bowl

Shopping list for approx 6 stacks

1 lrg aubergine
1 sml bunch of asparagus, about 6 thin spears
3 heaped tbsp of ricotta
1 small bunch of basil
2 tsp of grated Parmesan plus more to sprinkle
Good squeeze of lemon
Salt & Pepper to taste
Vege oil

Method to the madness

Heat the oven to 200C

Slice the aubergine into slices about 3-4mm thick

Boil the asparagus until just tender

Drizzle some oil on the aubergine and fry on a high heat until golden on both sides

Once cooked leave on the side to cool

Slice the asparagus into small pieces no bigger than 1cm

Slice the fresh basil, mix the ricotta, basil, lemon, Parmesan and seasoning together, add the chopped asparagus and stir through

Place one slice of aubergine on the baking tray, top with a tsp of ricotta mixture, repeat until you have 3 layers

Sprinkle the top with a little Parmesan

Bake in the oven for about 5 minutes until warmed through

Serve as a main or accompanying your fav protein



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