Japanese Eggplant, Whipped Ricotta, Roasted Tomato & Crispy Quinoa

By GialloZafferano · 60 min

Ingredients

Instructions

1. Preheat the oven to 325°F (160°C).
2. Toss the halved cherry tomatoes with the olive oil, salt and pepper, lay them cut-side up on a baking sheet and roast for 45–60 minutes until lightly caramelized.
3. Blend the roasted tomatoes with a little olive oil until smooth, taste, adjust the seasoning and set aside.
4. Blend the ricotta, milk, lemon zest, lemon juice, olive oil and a pinch of salt until smooth and creamy. Transfer to a piping bag or a bowl until serving.
5. Boil the quinoa in salted water for about 15 minutes until tender, then drain well and spread on a tray to cool.
6. Fry the cooled quinoa at 350°F (175°C) until puffed and crispy, drain on paper towels and lightly season with salt.
7. Peel the Japanese eggplants and cut them into large batons or thick wedges.
8. Cook the eggplant gently in olive oil over medium heat until golden brown and completely tender, then season with salt.
9. While the eggplant is warm, roll the pieces in the crispy quinoa so it sticks evenly.
10. To serve, spoon the tomato sauce onto each plate, add several dollops of whipped ricotta, arrange the quinoa-coated eggplant on top, and finish with basil leaves and a drizzle of olive oil.

Summarized from GialloZafferano's video. Watch it for the details.

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LemonTomatoMilkCherry tomatoEggplantRicotta cheeseQuinoa