Eggplant Lasagna with Blueberry Chutney, Pesto, and Ricotta

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  • 2 eggplants
  • 1 cup ricotta
  • ½ cup cream

For the blueberry chutney:

  • 1 onion
  • 1 cup blueberries
  • ½ cup white wine
  • 1 cinnamon stick
  • ½ cup apple cider vinegar
  • 1 cup brown sugar
  • 1 tbsp mustard

For the basil pesto:

  • ½ cup basil
  • 7 oz parmesan cheese
  • 1/3 cup walnuts
  • 1 garlic clove
  • ¾ cup olive oil


Cut the eggplants into thin slices and soak them in salted water to remove some of the bitterness.

For the chutney, put the blueberries in a saucepan and cover with vinegar. Add the sugar, cinnamon, mustard tablespoon, and white wine. Cover and cook for 1 hour. It should have jam consistency. Once done, remove the cinnamon stick.

For the pesto, put all the ingredients except for the olive oil in the blender, and blend. Add the oil little by little so that all the ingredients blend well and a paste is formed.

Mix the ricotta with the cream, add salt and pepper to taste.

Strain the eggplant slices and sauté in a pan with enough olive oil on both sides to dehydrate them a little, so that the lasagne does not become soggy.

Assembly of the lasagne: Spread the ricotta sauce on the base of an oven dish, then cover the whole dish with the eggplant slices, over that add ricotta sauce again, and then blueberry chutney on top of it. Then another layer of eggplants, cover with basil pesto, and add the last layer of eggplants. Finish with the ricotta sauce and blueberry chutney. Bake.