Posted by Tim Vidra / Wednesday, August 29, 2012
Roasted Baby Eggplant with a Cumin Ricotta Spread
Mary's mom stopped by over the weekend as she was headed out of town and dropped off about 10-12 little baby eggplants she had been growing in pots on her porch. Score!
Thinking back on recent creations, I thought about the roasted eggplant hummus with curry from a couple of weeks ago and thought hmm... maybe some ricotta mixed with some of those spices and spread on these little babies might just do the trick!
Quite simply, washing and slicing the eggplants without even removing the stems, then splashing some olive oil with dried chiles and finishing with fresh thyme was all the preparation required for the these to go into the oven at 350 degrees for 45 minutes.
Remove them from the oven and add a dollop of fresh the fresh spiced ricotta (from 8 ounces ricotta that has been mixed with a little salt, and 1 tablespoon each of cumin and Hungarian paprika, enough to just change the color of the ricotta). The warm eggplant slices will soften the cheese and add some wonderful flavor.
So happy we had something to do that evening with Mary's nieces and nephews that we were able to show up carrying this quick and easy vegetarian appetizer!
What are you doing with the late harvests of all of these summer vegetables? I hope this inspires you to pick up a few baby eggplants in the market this weekend and let me know how you liked this!
E.A.T. local E.A.T. well
Cook Cooking EAT Recommends Eggplant Food and Related Products Recommendation vegetables vegetarian
Subscribe to:
Post Comments (Atom)
This recipe looks great! I love roasted eggplant. My usual method is charring it over a gas burner and peeling it (check Nami's blog for her recipe for yakinasu (http://justonecookbook.com/blog/recipes/japanese-grilled-eggplant-yaki-nasu/), but your recipe looks a lot easier and just as delicious. Can't wait for my eggplant harvest.
ReplyDelete