We have a nearby place where we often buy pecorino and fresh ricotta. They have fabulous products. The ricotta is sheep milk based, and has a delicate flavor. They prepare the fresh cheeses on a Friday. You can’t keep them for a while. But, that’s not really a problem. We have the perfect protein source for this vegetarian main dish for 2 ( or as a side for more).
Cut 600 grams eggplant in slices of approximately 2-3cm. Mix with pepper, salt and olive oil. Preheat the oven at 220°. Spread the slices on an oven tray covered with baking paper. Bake for 40-50 minutes. Turn halfway.
Continue with the other vegetables : 500 grams small courgettes ( cut in 2 or 4 lengthwise), 1 red onion in slices, and 3 beautiful beef tomatoes in wedges. Add a few stems of fresh thyme, fresh rosemary, 4 unpeeled garlic cloves. Mix with some olive oil, pepper and salt. Spread everything on another oven tray covered with baking paper.
I prefer not to mix with the eggplant. I want the eggplant to remain roasted and not to become soggy.
Add the second tray in the preheated oven after the first turning of the eggplant. Roast them for 20-25 minutes. Turn also halfway.
Mix 400-500 grams of ricotta with some pepper, salt ( if needed), a drizzle of olive oil and 2 of the roasted garlic cloves. Spread the ricotta on a large plate.
Spread all the roasted vegetables on the ricotta.
Serve, with or without some crispy bread or pinsa.
Isn’t that a perfect way to end a lazy summer evening?
Doc V's Healthy Kitchen 