Roasted Eggplant With Creamy Ricotta Cheese
Although eggplant is available year round, we look forward to cooking it during its peak season from summer to early fall. Whole-roasted eggplant with creamy ricotta is a summer side crowd pleaser. Cooks in: 35mins. Serves 4
INGREDIENTS
21 oz. of long eggplants
5 oz. of ricotta cheese
1 cucumber
Taggiasca olives, pitted
extra-virgin olive oil
vinegar
salt
mint
pepper
Directions:
Clean the eggplants, leaving them whole with stems attached. Roast in a non-stick pan with a little oil for 10 minutes, flip them and continue cooking for another 5 minutes, under a weight. Add salt, remove from heat and let cool, leaving the weight on top. When cool cut into 1/2" thick slices.
Mix the ricotta cheese with a spoonful of oil and a pinch of salt, stirring well until creamy.
Peel the cucumber, cut it into 4 pieces lengthwise and remove the seeds. Chop it into large pieces and, finally, into matchsticks. Season with oil, salt and vinegar.
Serve the eggplant with the creamy ricotta cheese, the cucumber sticks and a spoonful of pitted black olives. Season with mint and pepper.
5 oz. of ricotta cheese
1 cucumber
Taggiasca olives, pitted
extra-virgin olive oil
vinegar
salt
mint
pepper
Directions:
Clean the eggplants, leaving them whole with stems attached. Roast in a non-stick pan with a little oil for 10 minutes, flip them and continue cooking for another 5 minutes, under a weight. Add salt, remove from heat and let cool, leaving the weight on top. When cool cut into 1/2" thick slices.
Mix the ricotta cheese with a spoonful of oil and a pinch of salt, stirring well until creamy.
Peel the cucumber, cut it into 4 pieces lengthwise and remove the seeds. Chop it into large pieces and, finally, into matchsticks. Season with oil, salt and vinegar.
Serve the eggplant with the creamy ricotta cheese, the cucumber sticks and a spoonful of pitted black olives. Season with mint and pepper.
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