JUstDreamInparadise.......JUDI living in Paradise

I am fifty something and I love my family and the life I live. I'm an optimistic person by nature and I try to find a positive for every negative. I'm not a vegetarian, but the animal I eat is. I enjoy cooking, photography and scrapbooking. Since living here I have become a gardener and take immense joy in the beauty of my garden. My husband and I feel that we are the caretakers of the land rather than land owners. We run a grass fed Droughtmaster Stud on our little piece of Paradise and the cattle are a never ending supply of photo opportunities.

Sunday, 2 June 2013

Sunday Night Dinner

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.

Ingredients:
1 eggplant
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
Tomato Drizzle:
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

Method:
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.




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