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.
1
Wash the eggplants, cut them into rings (1 cm thick), sprinkle with salt, and cover with cold water. Leave for about 20 minutes.
- Eggplant: 2 pieces
2
We pat the eggplants with a paper towel, rubbing in salt and pepper.
- Spices: to taste
- Vegetable oil: 1 tablespoon
3
Fry in a pan until golden brown, lightly drizzling with oil.
- Eggplant: 2 pieces
4
Cream: mix ricotta, pressed garlic, finely chopped onion, and nuts.
- Ricotta cheese: 200 g
- Garlic: 2 cloves
- Green onion tops (scallion greens): 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.
- Spices: to taste
7
By the way, my husband ate the leftover cream with a piece of delicious bread.
