Roasted Eggplant Salad | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Roasted Eggplant Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: International
Ingredients: Eggplant; Orange Grape Tomato Package; Elephant Garlic; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Angel Brand Thyme Sticks; SIGNATURE SELECTS Sourdough Bread Bowl; SIGNATURE SELECTS Black Pepper, Ground; ricotta; Oppy Organic Meyer Lemons; McCormick® Basil Leaves; Mutti Sauce for Pizza, Parmigiano Reggiano, Parma; Open Nature Pine Nuts

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Roasted Eggplant Salad

Serves 415 mins prep25 mins cook

A delicious salad featuring roasted eggplant, tomatoes, and a zesty ricotta mixture topped with crunchy homemade croutons and fresh basil pesto. This dish combines various textures and flavors, perfect for a light meal.

0 servings

What you need

eggplant

oz grape tomato

clove garlic

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

tbsp olive oil

salt

pepper

thyme sprigs

slice sourdough bread

tsp salt

black pepper

cup ricotta

lemon

clove garlic

tsp salt

black pepper

cup basil leaves

Mutti Sauce for Pizza, Parmigiano Reggiano, Parma

tbsp parmigiano reggiano

cup olive oil

tsp pine nut

clove garlic

Instructions

1: Preheat oven to 425 F.

2: Wash and cube eggplant and add to a baking sheet along with tomatoes; season with olive oil, garlic, salt, pepper, thyme, and mix; roast for about 25 minutes.

3: Slice bread, season with olive oil, salt, pepper, and roast until golden.

4: To make the ricotta mixture, mix ricotta, lemon zest, garlic, salt, and pepper.

5: To make the pesto, add all ingredients to a mortar and grind with the pestle.

6: Layer the zesty ricotta on a platter; top with the roasted eggplant, tomatoes, and croutons; drizzle a generous amount of pesto and enjoy!

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