Description
Tender roasted eggplant halves filled with creamy herbed ricotta and juicy cherry tomatoes, baked until golden and bubbly.
Ingredients
Scale
For the Crust:
- 2 medium eggplants, halved lengthwise
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
- 1 tablespoon fresh oregano, chopped
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Score the flesh of each eggplant half in a crosshatch pattern, being careful not to pierce the skin.
- Brush the eggplant halves with olive oil and season with salt and pepper. Place cut-side up on a baking sheet and roast for 20-25 minutes, until tender.
- In a bowl, mix ricotta, Parmesan, garlic, basil, oregano, salt, and pepper until well combined.
- Remove eggplants from oven and gently press down the scored flesh to create a ‘boat’. Spoon the herbed ricotta mixture into each boat.
- Top with cherry tomato halves and a sprinkle of red pepper flakes if desired. Return to oven and bake for another 10-12 minutes, until tomatoes are soft and cheese is lightly golden.
- Let cool slightly before serving. Garnish with extra fresh herbs if desired.
Notes
You can customize the seasonings to taste.