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Baked Eggplant Salad with Ricotta Cheese

Olga Ocwieja
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца
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baking breakfast cheese delicious eggs flour fruits lunch lunch-box meat milk party potatoes salad savory sweets tasty vegetables vegetarian вегетарианские вегетарианские блюда вегетарианство вкусно выпечка говядина десерт завтрак закуска картофель ланч-бокс лук молоко мука мучные изделия мясо обед овощи праздник рис салат сладкое сыр тесто фрукты яйца

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:

  1. 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.
  2. Mix parsley, juice and lemon zest, olives and capers.
  3. 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.

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