Toasty EggPlant with Mint Ricotta

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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!
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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.

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About johncpicardi

Welcome to my blog. I am the author of the novel Oliver Pepper's Pickle and the published plays The Sweepers and Seven Rabbits on a Pole, both plays have been produced off Broadway and around the US. I am a graduate of Johnson & Wales University where I majored in Culinary arts. I have a BA from The University of Massachusetts and an MFA from Carnegie Mellon University. This blog is about food and food memories and every other fantastic and scrumptious thing to do with it. My appetite and passion for food is large and runs deep, sometimes its indulgent and wild and other times wholesome and simple, often humorous and always immeasurable. I grew up outside of Boston and spent many hours of my childhood in front of the TV watching Graham Kerr (The Galloping Gourmet) and Julia Child prepare all kinds of luscious meals that would make my mouth water. Other days I’d follow my mother and two grandmothers around their simple, tidy kitchens as they busily prepared hearty fragrant meals, hand-cut pastas, preserved fruits and vegetables, baked yeasty breads, spicy cookies and frosted lopsided cakes. I was there by their side asking questions and helping where needed and there were plenty of times I was ordered to leave if I was in their way. It was a given that by the time I graduated High School I would be going off to Johnson & Wales University to study Culinary Arts. Those years were fine and good. I loved the hands on creativeness of cooking whether it be the simple lesson of washing a sink full of colorful salad greens, trussing a chicken or peeling a gorgeous carrot or the complicated lessons of making a French Country Pate or Julia Child’s Cassoulet or making Brioche, it all thrilled me and my dream had arrived!
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11 Responses to Toasty EggPlant with Mint Ricotta

  1. Pingback: Toasty EggPlant with Mint Ricotta | Skipping Stars Productions LLC

  2. Reblogged this on Skipping Stars Cuisines and commented:
    basil, eggplant, mint, olive oil, ricotta, roasted vegatables, snacks.

    Like

  3. gerri says:

    Omg, I’m going to try that!

    Like

  4. Chez Foti says:

    Gorgeous, I’ve made a similar appetiser with aubergines (egg plant!), feta and basil. Delish.

    Like

  5. This sounds so deliciously simple! I have an over abundance of mint growing and when my eggplants are ready .. this is just what I’ll be making. I don’t have many recipes with mint so I’m always up for new ones. I do love fresh garden mint tea. Thanks for sharing. 🙂

    Like

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