I love fresh vegetarian dishes. Last weekend, I went to the international grocery store, where I get most of my not so easy to find Lebanese ingredients. I found the most beautiful baby eggplant that are often used in Lebanese cuisine, whether stuffed, fried, or roasted, and made into some wonderful dishes. This time, I decided to make them into a lighter dish, something that can be part of a Mediterranean lunch or brunch … or even a side dish.
OLIVE OIL ROASTED BABY EGGPLANT WITH RED PEPPER SALSA AND RICOTTA CHEESE
10 baby Eggplant
3 tablespoons Extra Virgin Olive Oil
1/2 teaspoon Salt
15 oz whole milk Ricotta Cheese
1 teaspoon salt
1/2 teaspoon Black Pepper
2 Red Bell Peppers – fire or oven roasted
1/2 cup Cilantro – finely chopped
2 tablespoons Garlic – finely minced
1/4 cup Extra Virgin Olive Oil
1 Lemon – zested
Few fresh Black Pepper grinds
Begin by washing and drying the baby eggplant, red peppers, cilantro, and lemon. Preheat the oven to 425 degrees Fahrenheit. Place the red peppers on a baking sheet and into the oven for 35 to 40 minutes. While the peppers are roasting in the oven, start working on the eggplant.
On a clean cutting board, cut the eggplant in half lengthwise, and place them in a large bowl. (I remove part of the eggplant stem that might burn in the oven. See pic above.) Add 3 tablespoons of olive oil and 1/2 teaspoon of salt. Mix well. Place the oiled eggplant cut side down on a baking sheet.
If the red peppers are done roasting, remove them, and place them in a bowl. Cover them with plastic wrap for 10 minutes to keep the steam inside the bowl. This will help remove the peel instantly.
Bring the oven temperature down to 350 degrees Fahrenheit, and place the eggplant in the oven for 30 to 35 minutes.
Finely chop the cilantro and finely mince the garlic. Place them in a small bowl with the zest of one lemon, a pinch of salt and pepper, and 1/4 cup of extra virgin olive oil. Remove the plastic wrap from covering the red peppers. Peel and deseed the peppers. Slice them into cubes, and place them into the bowl. Stir the salsa to combine all the ingredients.
In another bowl, add the Ricotta cheese, and stir in 1 teaspoon of salt and 1/2 teaspoon of pepper.
When the baby eggplant slices are out of the oven, serve them in small plates or in one large serving plate. If you choose to serve them into individual sides, as I did, then place a few baby eggplant in one small dish. Make a quenelle, or football shaped dollop, out of a large spoonful of Ricotta cheese, and place it in between the eggplant slices. Drizzle one or two small spoonfuls of the red pepper salsa over the eggplant slices. With the assertively zesty and fresh flavor of the salsa, the mild flavor and creaminess of the Ricotta works well to bring balance to this delicious side dish.