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
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
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.