Well, I don't know if you could really call it dinner, more like a snack. The recipe is called Char grilled Eggplant with Baked Ricotta and Tomato Drizzle.
Words just cannot describe how delicious it was. In fact it was not until I had eaten almost all of it that that I thought that I should blog about it! Here is the recipe.
1 tabsp olive oil
250g fresh ricotta
Grated rind of 1 lemon
Sea salt and black pepper to taste
1 tsp olive oil (extra)
Basil leaves for garnish
2 tablespoons tomato paste
2 tablespoons white balsamic vinegar
Grated rind and juice of 1 lemon
2 tablespoons olive oil
Sea salt and black pepper
Cutt eggplant into 5mm slices. Place into a bowl, add olive oil and toss well.
Combine ricotta with grated lemon rind, sea salt and pepper and mix well. Press mixture firmly into a small ovenproof bowl, drizzle with the extra olive oil and bake in an oven at 170 degrees for 10-12 minutes.
Char grill eggplant slices on a grill plate for 2-3 minutes on each side.
Combine the Tomato Drizzle ingredients in a screw top jar and shake well to combine.
Serve the char-grilled eggplant on a serving platter along with baked ricotta. Drizzle the tomato dressing over the ricotta
and garnish with basil leaves. Serve with toasted Turkish bread either warm or cold.