Roasted Eggplant with Mint, Tomato, and Ricotta

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Roasted Eggplant with Mint, Tomato, and Ricotta
Roasted Eggplant with Mint, Tomato, and Ricotta
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Ingredients

  • 2 large eggplants, sliced ½-inch thick
  • 6 tablespoons extra-virgin olive oil
  • 2 teaspoons dried mint
  • sea salt and freshly ground black pepper to taste
  • Mint and Tomato Salsa :
  • 2 Roma (plum) tomatoes, deseeded and chopped small
  • 1/4 cup minced fresh mint leaves
  • 1 shallot, minced
  • sea salt and freshly ground black pepper to taste
  • Ricotta Topping:
  • 1 cup ricotta cheese
  • 2 garlic cloves, crushed
  • 2 tablespoon extra-virgin olive oil
  • 2 to 3 teaspoons freshly squeezed lemon juice
  • sea salt and freshly ground black pepper to taste

Directions

  1. Preheat oven to 400°F (200°C).
  2. Arrange eggplant slices in a single layer onto rimmed baking sheets. Drizzle 3 tablespoons olive oil onto the eggplant slices, turn, and drizzle remaining 3 tablespoons onto the eggplant. Season with dried mint, salt, and pepper.
  3. Roast in preheated oven until golden brown and softened, 17 to 20 minutes; let cool slightly.
  4. While the eggplant roasts, mix the tomato, fresh mint, and shallot together in a bowl. Mix the ricotta cheese, garlic, olive oil, and lemon juice together in a separate bowl; season with salt and pepper.
  5. Top each cooled eggplant slice with a spoonful of the ricotta topping and then a spoonful of the salsa; serve immediately.
Mealthy tip:

Assemble the eggplants with the ricotta and tomato salsa just before serving to prevent the eggplants from getting soggy.

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I love this recipe, especially the ricotta topping. So creamy and delicious! The mint and tomato salsa was delicious! All in all such a good flavor, I didn't realize eggplant. could taste this good.

Image of Katie Hason

Katie Hason says:

I've been looking for a new eggplant recipe, so glad to have found this! The olive oil, garlic, and lemon juice in the ricotta give the dish a very Mediterranean flavor. Very good, light dish.