“I grill. Therefor I am.” -Alton Brown
It’s grilling season! It’s the perfect time to light up the grill, crack open a 6 pack or n ice cold bottle of Sauv Blanc and invite friends over to enjoy the beautiful weather.
WOW YOUR QUESTS:
PERFECT BBQ ATTIRE:
Growing up my dad would always handle the actually grilling but my mom would marinate the meat and do all the sides. This is a simple and healthy side dish to serve at your next BBQ.
INGREDIENTS:
1 large or 2 small eggplants, cut into 1/2-inch thick slices
16 medium asparagus spears, trimmed to 4-inch lengths
EVOO
S&P
1 (15-ounce) container whole milk ricotta cheese
Zest 1 large lemon
1/2 teaspoon nutmeg
1/4 toasted pine nuts
DIRECTIONS:
For the vegetables: Place a grill pan over medium-high heat, or preheat a gas or charcoal grill. I like using a grill pan because I don’t know how to use a grill. That’s what boyfriends are for, right?
Drizzle the vegetables with EVOO and season with S&P.
Grill the eggplant until tender, about 4 minutes each side.
Grill the asparagus for 3 to 4 minutes, turning occasionally.
For the filling: In a small bowl, mix together the ricotta cheese, lemon zest, nutmeg and S&P.
To assemble: Place 4 slices eggplant on a work surface. Spread each with 3 tablespoons of the ricotta mixture. Place 3 to 4 pieces of asparagus on top. Place another slice of eggplant on top and repeat the layers. Top each napoleon with a slice of eggplant. Top with toasted pine nuts. Serve warm or at room temperature.
Kisses and grillin’ season wishes,
