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.
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.