It’s been a busy week over here at IBIH and I haven’t had a chance to post in a few days! I cooked up a storm this morning though, and I’m looking forward to sharing those recipes with you this week.
Author: Mellissa Sevigny Yield: 16 halves Cuisine: Vegetable
INGREDIENTS
- 8 baby eggplant
- 2 Tbsp olive oil
- 1 tsp Wild Fennel Pollen (optional)
- 1 tsp kosher or sea salt
- 1 tsp freshly ground pepper
- to serve:
- 1/3 cup ricotta cheese
- 2 Tbsp extra virgin olive oil
- Freshly ground pepper
- Kosher or sea salt to taste
INSTRUCTIONS
- Wash the eggplant and cut them into halves. Place on a cookie sheet cut side up. Drizzle with the olive oil and then sprinkle with the fennel pollen (if using), salt and pepper.
- Bake in a 350 degree (F) oven for about 45 minutes, or until softened and lightly browned. Remove from the oven and let cool slightly. Serve warm or at room temperature.
- Right before serving top with about a teaspoon of ricotta cheese per half. Sprinkle with freshly cracked peppercorns (pink or mixed if you have them) and just a few grains of salt. Drizzle with a good quality extra virgin olive oil.
- Based on my experiments, the best way to eat them is similar to an artichoke leaf. Just sink your teeth in and pull, scraping off all of the delicious filling, and leaving the tough skin behind.
Nutrition
- Serving Size: half an eggplant
- Calories: 44
- Fat: 4g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 1g
I also tried eating them with the skin, which wasn’t totally unpleasant, but I preferred them without it. The roasted eggplant is beautifully sweet, and the cool, creamy ricotta creates a nice contrast. These would make a perfect accompaniment to pretty much any roast meat, but are also deliciously satisfying on their own as a vegetarian option. Can’t wait to hear what you think of them! I’ll be eating the rest of mine for lunch today – Yum!
