Eggplant, Ricotta & Sun-Dried Tomato Stacks
Prep Time: About 45 Minutes | Cook Time: About 20 Minutes | Makes: About 15–25 Stacks
Golden eggplant, herbed ricotta, and savory sun-dried tomatoes come together in a layered holiday appetizer with just the right amount of richness. Paired with the 2022 Beringer Private Reserve Cabernet Sauvignon, it’s an elegant start to the table and a fitting match for one of Beringer’s most iconic wines.
Eggplant Stacks
2 small eggplants, about 2–3 inches round, sliced into ¼-inch rounds
¾ cup ricotta
1 tbsp chopped fresh herbs, such as oregano, parsley, or chives
1 jar or package sun-dried tomatoes packed in olive oil, whole or sliced
Salt
Freshly ground black pepper
Olive oil
Fresh herbs, for garnish
Flaky sea salt, for serving
Place the sliced eggplant on a paper towel-lined sheet pan and sprinkle lightly with salt. Let rest for about 30 minutes to draw out excess moisture.
While the eggplant rests, prepare the ricotta. In a small bowl, combine ricotta with the fresh herbs, a pinch of salt, freshly ground black pepper, and a drizzle of olive oil. Stir until combined and set aside.
Place the sun-dried tomatoes on a plate and separate as needed. If using sliced sun-dried tomatoes, plan to use about 3–5 slices per stack in place of one whole piece.
Pat the eggplant slices dry with paper towels to remove excess moisture.
Heat a large skillet over medium-high heat with a drizzle of olive oil. Working in batches, cook the eggplant until golden brown on both sides. Transfer to a plate and repeat until all slices are cooked.
Let the eggplant cool for about 20 minutes before assembling.
To Serve
Arrange the eggplant slices on a serving platter. Top each with a dollop of herbed ricotta and a piece of sun-dried tomato.
Finish with fresh herbs, a drizzle of olive oil, flaky sea salt, and freshly ground black pepper. Serve at room temperature as a finger food or with small appetizer plates and forks.
Q: Why pair this appetizer with Beringer Private Reserve Cabernet Sauvignon?
A: The savory eggplant and sun-dried tomatoes stand up beautifully to the depth and structure of the 2022 Private Reserve Cabernet Sauvignon, while the creamy ricotta softens the pairing and brings balance to each bite.
Q: Why salt the eggplant before cooking?
A: Salting helps draw out excess moisture, which allows the eggplant to brown more evenly in the skillet and develop a richer texture.
Q: Can I use sliced sun-dried tomatoes instead of whole ones?
A: Absolutely. If using sliced sun-dried tomatoes, layer several pieces over the ricotta to create the same savory bite.
Q: What herbs work best in the ricotta?
A: Oregano, parsley, and chives are all excellent choices. Use one or a combination depending on what you have on hand.
