Eggplant with ricotta and herbs

4 servings

20 minutes

Eggplants with ricotta and herbs are an exquisite dish of Italian cuisine that combines tenderness and aroma. Soft and golden after frying, the eggplants form the perfect base for a cream made of ricotta with garlic, green onions, and nuts. This combination creates a rich, slightly creamy flavor with spicy notes. This dish can be served as an elegant appetizer or a light main course, and its presentation in tower form makes it appealing on any table. Italians value simplicity and harmony of flavors, and this recipe is a vivid example of their culinary mastery. Serve with tomatoes and balsamic cream to highlight freshness and depth of flavor or simply enjoy it with a piece of crispy bread.

Energy value per serving

• Calories: 207.5
• Proteins: 9.3g
• Fats: 13.3g
• Carbohydrates: 13.8g

Ingredients

• Eggplants: 2 pc
• Ricotta cheese: 200 g
• Green onion feathers: 4 pc
• Garlic: 2 clove
• Spices: to taste
• Nuts: 1 tbsp
• Vegetable oil: 1 tbsp

Cooking steps

1. Wash the eggplants, cut them into rings (1 cm thick), sprinkle with salt, and cover with cold water. Leave for about 20 minutes.

   Required ingredients:

   • Eggplants: 2 pieces

2. We pat the eggplants with a paper towel, rubbing in salt and pepper.

   Required ingredients:

   • Spices:  to taste
   • Vegetable oil: 1 tablespoon

3. Fry in a pan until golden brown, lightly drizzling with oil.

   Required ingredients:

   • Eggplants: 2 pieces

4. Cream: mix ricotta, pressed garlic, finely chopped onion, and nuts.

   Required ingredients:

   • Ricotta cheese: 200 g
   • Garlic: 2 cloves
   • Green onion feathers: 4 pieces
   • Nuts: 1 tablespoon

5. We make a tower from eggplant rings and spread cream between the layers)

6. We decorate as we like) I have cream-balsamic and tomatoes.

   Required ingredients:

   • Spices:  to taste

7. By the way, my husband ate the leftover cream with a piece of delicious bread.