I had this simple and easy treat in southern Italy. It is a refreshing summer item that can be eaten before dinner or for a quick afternoon snack. –And not only that, its made with only few ingredients!
The richness of the roasted eggplant is nicely off-set by the mint flavored ricotta. This is also great with a drizzle of olive oil.
This is how to do it:
Three small eggplants halved and lightly coated with olive oil, place them on a sheet pan and roast at 400 until brown and toasty. Cool down to room temp.
Chopped a small bunch of fresh mint and mix with 2 cups ricotta. Place small dollops of the mint ricotta on each eggplant half & drizzle with olive oil. The way to eat this is to scrap the eggplant out of it skin along with the ricotta. Discard the skin.
You can also use basil instead of mint.