EGGPLANT MILLEFEUILLE WITH RICOTTA AND CONFIT CHERRY TOMATOES. A vegetarian summer recipe, very tasty with many perfectly blended flavors.

We start with a base of phyllo dough, filled with a ricotta and Parmesan cheese mousse. We continue with marinated eggplant, oil, salt, pepper, balsamic vinegar, soy sauce, and a mix of spices. To finish with confit yellow cherry tomatoes, which consist of delightful and flavorful caramelized cherry tomatoes, sprinkled with sugar and aromas, baked in the oven. We assemble everything, and here is our wonderful and fragrant eggplant, ricotta, and confit date millefeuille, believe me, it will become addictive.

A perfect recipe for a light but tasty lunch or dinner, and really beautiful to see

Below you can find other delicious recipes with eggplants:

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 4 People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Summer, Summer, Autumn

214.26 Kcal

calories per serving

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Energy 214.26 (Kcal)
Carbohydrates 14.70 (g) of which sugars 7.65 (g)
Proteins 9.37 (g)
Fat 13.84 (g) of which saturated 1.94 (g)of which unsaturated 1.11 (g)
Fibers 2.28 (g)
Sodium 799.64 (mg)

Indicative values for a portion of 147 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

7 oz buffalo ricotta
3 sheets phyllo dough
1 oz grated Parmesan
1 eggplant
as needed extra virgin olive oil
as needed salt
as needed pepper
as needed soy sauce
1 bunch mint
7 oz yellow cherry tomatoes
as needed extra virgin olive oil (generous)
as needed salt
1 bunch thyme (fresh)
3 tbsp brown sugar
as needed dried oregano
as needed Worcestershire sauce
2 cloves white garlic from Piacenza

Tools

parchment paper Cuki Baking Paper Sheets 33 x 38 cm – 25 sheets – 1 pack
Colander Abauoat Silicone Collapsible Colander, Foldable Kitchen over the Sink Silicone Colander/Strainers, Eco-friendly Non-Toxic Easy to Clean, Dishwasher Safe
Paper towel Amazon Brand – Presto! 2-Ply Kitchen Paper Towels – Pack of 32 Rolls (32 x 51 Sheets)
Brush 2 Pcs Silicone Kitchen Brush, Cooking Brush, Silicone Brushes for Grilling, Multipurpose Kitchen Utensil, for Oven, Roasts, Cakes, Bread, etc.
Pastry ring Guardini Accessories, Square Pastry Ring with Plunger 6x6cm, Stainless Steel, Silver Color
Piping bag Cuki Pastry Bag, Pack of 10 Bags + 3 Nozzles

Eggplant Millefeuille Steps

preparation of confit cherry tomatoes

Let’s start by preparing the confit cherry tomatoes, as they need to bake in the oven for about 1 hour and 30 minutes. First, wash and cut the cherry tomatoes in half.
Place them in a baking dish slightly greased with oil, with the cut side facing up. Season with a sprinkle of salt, herbs of choice, a bit of abundant oil over the entire surface of the cherry tomatoes, and add a pinch of sugar on each tomato. Cut 2 garlic cloves with the skin on and add them to the dish, finish with a splash of Worcestershire sauce
Bake everything in a hot oven at 392°F in the upper-middle part of the oven for about half an hour, then lower to 320°F for an hour. The final result is to obtain juicy, caramelized, and not dry oven-baked cherry tomatoes
Now let’s take care of the eggplant. Wash it and dry it with a cloth, cut into long slices, about 0.4 inches thick, you can use a mandoline (if you’re interested in purchasing click here), place them on a colander and sprinkle with coarse salt, this operation serves to remove the somewhat bitter taste of the eggplant. Let them drain for about 1 hour
Then rinse the slices one by one and pat them dry with a paper towel. Now they are ready to be grilled, place some slices on the grill pan, already hot, over medium heat. Be sure to grill both sides.
Once ready, place them on a large plate and season with a bit of oil, a pinch of salt, pepper, and soy sauce. Let them marinate for half an hour
Stack 3 sheets of phyllo dough and cut out 12 squares of 4 inches using square pastry rings. Seal the layers of cut dough together by brushing them with a bit of melted butter. Bake at 356°F in a convection oven for 5 minutes
Work the ricotta with 2 tablespoons of grated Parmesan and chopped mint, put it in a piping bag. Stuff 8 of the 12 disks with ricotta, eggplant fillets, and confit cherry tomatoes, then stack them 3 at a time and close the millefeuille with eggplant fillets and confit, sprinkle with a handful of pepper and serve