Roasted Eggplant Boats with Herbed Ricotta & Tomatoes
A delightful dish featuring roasted eggplants filled with herbed ricotta and ripe tomatoes, creating a vibrant and comforting meal.
Ingredients
Main Ingredients
- 2 pieces medium-sized eggplants Choose firm for the best texture.
- 1 cup ricotta cheese Fresh ricotta adds creaminess; substitute with cottage cheese if needed.
- 1 cup fresh tomatoes Ripe grape or cherry tomatoes work best.
- 2 tablespoons olive oil Can substitute with avocado or sesame oil.
- 1 teaspoon sea salt Used for flavor enhancement.
- 1 teaspoon freshly cracked black pepper Adjust to taste.
Herbs and Seasonings
- 2 tablespoons fresh basil Chopped.
- 1 tablespoon fresh oregano Chopped.
- 1 tablespoon fresh dill Chopped.
- optional lemon zest For brightness in the ricotta.
- optional red pepper flakes For a touch of heat.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut eggplants in half lengthwise and scoop out some flesh, leaving a sturdy shell.
- Brush the insides with olive oil and sprinkle with salt and pepper.
Roasting the Boats
- Place the eggplant halves, cut-side down, on a baking sheet lined with parchment. Roast for about 20 minutes until tender.
Making the Herbed Ricotta
- In a mixing bowl, combine ricotta cheese with finely chopped herbs, salt, and black pepper.
- If you’re feeling adventurous, add a touch of lemon zest for brightness.
Preparing the Tomato Filling
- Chop the tomatoes and mix in some remaining herbs and a drizzle of olive oil.
- Season with salt and pepper to taste.
Combining and Final Roasting
- Once the eggplants are done, flip them over and fill with herbed ricotta and top with the tomato mixture.
- Bake for an additional 10-15 minutes.
Serving
- Finish with a sprinkle of fresh herbs and a drizzle of olive oil.
- Serve warm and enjoy every bite!
Notes
Avoid overcooking the eggplants. Make sure to salt them before roasting to enhance texture and flavor. Use fresh herbs for the best results. These can also be served as a stunning appetizer or a weeknight meal.