I really love eggplant. In any form: fried, steamed, stewed. I like their taste and aroma. Mixed with cheese the eggplants becomes the perfect dish for dinner.
Baked Eggplant Salad with Ricotta Cheese
Ingredients:
- 1 large eggplant
- 1 tsp dried thyme
- 4 tbsp olive oil
- zest and juice of 1 lemon
- 2 tbsp pickled capers
- 12 pitted olives
- 2 tbsp chopped parsley
- 2 tablespoons ricotta cheese
- crackers
Cooking method:
- Wash the eggplant and make it dry. Cut into large chunks, put on a baking sheet with foil, pour olive oil, sprinkle with salt and thyme. Cover with the foil and bake in the oven for 20 minutes at a temperature of 200C. Then remove the foil and return it into the oven. Bake approx. 10 minutes or until golden brown.
- Mix parsley, juice and lemon zest, olives and capers.
- Put baked eggplant in a salad bowl, pour the cooked lemon mixture. Sprinkle with crackers and mix. Top with slices of ricotta cheese.
Enjoy your meal.
