Cooks in: 35mins
Levels: Easy
Serves: 4
List of Ingredients
- 21 OZ. of long eggplants
- 5 OZ. of ricotta cheese
- 1 cucumber
- Taggiasca olives, pitted
- extra-virgin olive oil
- vinegar
- salt
- mint
- pepper
Method
1
Clean the eggplants, leaving them whole with stems attached. Roast in a non-stick pan with a little oil for 10 minutes, flip them and continue cooking for another 5 minutes, under a weight. Add salt, remove from heat and let cool, leaving the weight on top. When cool cut into 1/2" thick slices.
2
Mix the ricotta cheese with a spoonful of oil and a pinch of salt, stirring well until creamy.
3
Peel the cucumber, cut it into 4 pieces lengthwise and remove the seeds. Chop it into large pieces and, finally, into matchsticks. Season with oil, salt and vinegar.
4
Serve the eggplant with the creamy ricotta cheese, the cucumber sticks and a spoonful of pitted black olives. Season with mint and pepper.