Roasted eggplant salad with creamy ricotta and arugula
Anyone wanting to incorporate eggplant into a salad often faces a small challenge. Raw, the vegetable is inedible, and when boiled or gently steamed, it quickly develops a spongy texture that's not very appealing. The solution to this problem lies in the right oven-roasting technique.
- 1 large eggplant
- 2 tbsp olive oil
- 200g cherry tomatoes
- 80 g Rocket
- 150 g Ricotta
- 30 g pine nuts
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 1/2 tablespoons lemon juice
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- Baguette or ciabatta, according to taste
- fresh basil to taste
- Wash the eggplant, remove the stem, and cut it into 2-3 cm pieces. Heat 2 tablespoons of olive oil in a large frying pan and fry the eggplant pieces over medium-high heat for 8-10 minutes, turning occasionally, until soft and golden brown. Season with salt and pepper and let cool slightly.
- Wash the cherry tomatoes and halve them. Place them cut-side down in the still-hot pan for 2-3 minutes, until lightly browned but retaining their shape.
- Toast the pine nuts in a small pan without any additional fat for 2-3 minutes over medium heat until golden brown. Keep a close eye on them so they don't burn.
- For the dressing, whisk together olive oil, lemon juice, honey or maple syrup, and Dijon mustard. Season the dressing with salt and pepper.
- Wash the arugula and let it drain well. Arrange it on plates or a large platter and top with the roasted eggplant and cherry tomatoes.
- Spoon the ricotta in small portions over the salad. Drizzle with the lemon dressing and sprinkle with the toasted pine nuts.
- Serve the aubergine and ricotta salad with fresh basil and toasted baguette or ciabatta to taste.
Warm salad with roasted eggplant and creamy ricotta
The key to success with this recipe lies in the heat. Many people are hesitant to cook eggplant at a sufficiently high temperature, which often results in a rather bland taste. However, once the vegetable is allowed to develop a good color, intense roasted aromas emerge, bringing with them a delicate nutty and almost sweet note. To achieve this, cut the eggplant into even pieces and give them plenty of space on the baking sheet. If they are too close together, they will steam in their own juices instead of properly frying. A generous drizzle of olive oil helps to transfer the heat optimally and ensures the desired golden-brown result.
As a counterpoint to the robust roasted flavors, the ricotta cheese comes into play. It brings a mild freshness and balances the dish perfectly. To preserve its lovely texture, don't stir it haphazardly into the other ingredients at the end. Instead, spoon small portions directly onto the finished plate. A little grated lemon zest and freshly ground black pepper sprinkled over the cheese are all it takes to round out the flavor. Just before the eggplant is done baking, add halved cherry tomatoes to the baking sheet. They only need a few minutes in the heat. The skins should burst slightly and the juices should warm up, but they should definitely not be cooked down into a runny sauce.
Crisp arugula and a few basil leaves provide the necessary freshness. The slightly bitter and peppery notes of the salad pair perfectly with the sweet roasted vegetables. We keep the dressing very simple. A little olive oil, freshly squeezed lemon juice, and a small spoonful of honey are all it takes to harmoniously combine all the components. An important tip for preparation concerns mixing the ingredients. Don't place the hot vegetables directly from the oven onto the delicate arugula leaves. Let the baking sheet cool for five minutes. This prevents the greens from wilting immediately and helps them retain their slight bite. You can serve this dish wonderfully with a few slices of toasted sourdough bread. For a more substantial meal, simply stir in some canned white beans or freshly cooked couscous.
