- 8 large, lengthwise slices wholemeal bread
- 1 garlic clove
- 1 eggplant
- 2 zucchini
- 4 sprigs basil
- 3 1/2 ounces ricott (100 g)
- 1 tablespoon grated parmesan
- 1 small splash olive oil
- 1 handful wild arugula
- 2 tomatoes
- 1 1/2 ounces parmesan (40 g)
- freshly ground black pepper
- cooking oil
Step 1: Sandwiches
Rub the bread slices with a halved clove of garlic.
Wash the eggplant and zucchini, and cut into 1/8 inch (5 mm) thick slices.
Brush them lightly with oil, season with salt, and grill for 1 minute on each side. Drain on paper towel.
Chop the leaves of 4 sprigs of basil, and mix them in a bowl with the ricotta, a tablespoon of grated parmesan, and a small splash of olive oil.
Wash a handful of wild rocket and dry well, then remove the stalks. Slice the tomatoes into rounds.
Step 2: Plating
Arrange the tomatoes, grilled eggplant, and grilled zucchini over 4 of the slices of bread.
With a peeler, shave the remaining parmesan over the top.
Spread the other 4 slices of bread with basil ricotta, and arrange the wild arugula leaves on top. Season with a generous twist of freshly ground black pepper, and lay the ricotta slices on top of the vegetable slices. Press lightly to hold them together.
Wrap in cling film until you are ready to eat.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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