Description
Roasted Eggplant Boats with Herbed Ricotta & Tomatoes are a rustic yet elegant dish featuring tender caramelized eggplant halves filled with creamy ricotta, fresh herbs, and juicy cherry tomatoes. Perfect for a weeknight dinner or special gathering.
Ingredients
• 2 large eggplants, halved lengthwise
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup ricotta cheese
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 cup cherry tomatoes, halved
• 1 teaspoon balsamic glaze (optional)
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush cut sides of eggplant halves with olive oil and season with salt and pepper. Place cut side down on the baking sheet.
3. Roast for 25–30 minutes, or until flesh is tender and skin slightly wrinkled.
4. While eggplants roast, mix ricotta cheese, basil, parsley, salt, and pepper in a small bowl until creamy and well-combined.
5. Remove eggplants from oven and carefully scoop out some of the flesh to create a shallow cavity, leaving a 1/2-inch border.
6. Spoon the herbed ricotta into each eggplant half, then top with cherry tomatoes.
7. Return to oven for 5–7 minutes, just until tomatoes are slightly softened.
8. Drizzle with balsamic glaze before serving, if desired.
Notes
– Swap ricotta for goat cheese or a dairy-free alternative to suit dietary needs.
– Use sun-dried tomatoes instead of fresh for a more intense flavor.
– Roast the scooped eggplant flesh with garlic and stir into the ricotta for extra flavor.
– Best served fresh, but can be stored in the fridge for up to 3 days.
– Reheat in the oven for best texture; avoid microwaving.
- Prep Time: 10
- Cook Time: 35
- Method: Oven
- Cuisine: Mediterranean