Eggplants with Ricotta and Herbs
Appetizers • Italian
Description
Eggplants with Ricotta and Herbs
Ingredients
- Eggplants 2 pieces
- Ricotta cheese 5 oz
- Green Onion 4 pieces
- Garlic 2 cloves
- Spices to taste
- Nuts 1 tablespoon
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Wash the eggplants, cut them into rings (1 cm thick), sprinkle with salt and soak in cold water. Leave for about 20 minutes.
Step 2
Pat the eggplants dry with a paper towel, rub in salt and pepper.
Step 3
Fry in a pan until golden brown, lightly drizzling with oil.
Step 4
Cream: mix ricotta, minced garlic, finely chopped onion, and nuts.
Step 5
Stack the eggplant rings into a tower, spreading cream between the layers.
Step 6
Garnish as desired; I used balsamic cream and cherry tomatoes.
Step 7
By the way, my husband ate the leftover cream with a piece of delicious bread.
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