Eggplant. It’s been good to have you through this cruel summer, the hottest and dryest in decades.
But now it’s over.
This is the last time. In a short while you will be spongy, seedy and quite frankly, limp. I don’t want you in the winter. Please don’t call me, I will ignore you. But thank you, you’ve been nice, lovely actually.
- 5 eggplants (about 2 kg /4 lbs total weight)
- 2 onions
- 4 garlic cloves
- 250 gr / 1 cup ricotta
- a handful fresh basil leaves or mint
- 4 tablespoon toasted almonds
- juice of 1 lemon
- 2 zucchini
Pierce eggplants several times with a fork and place them on a baking sheet lined with aluminum foil. Bake in preheated oven at 220 C (430 ° F) until very soft. Turn them around every 20 min so they cook evenly. Let them cool, peel, chop roughly and transfer in a colander with a weight on top to drain the excess moisture. I bake the eggplants the night before, place them in a colander to drain and finish the dish a day later so the rest of the preparation is quick and convenient.
Chop the onions finely and saute in two tablespoons olive oil until translucent. Add the chopped eggplants and cook uncovered for 10-15 min. This will dry them further and bring out the flavor. Stir occasionally.
Add the minced garlic and torn basil leaves, cook for further 5 min, season with salt and black pepper to taste and let it cool.
Transfer in a food processor, add the ricotta and toasted almonds and puree until smooth.
Just before serving, shred the uncooked zucchini and toss with olive oil, salt and a squirt of lemon juice. Arrange the zucchini shreds in a ring shape on a serving plate.
Pile the eggplant puree in the centre of the zucchini ring, drizzle with olive oil and sprinkle with fresh basil. Serve with toasted crusty bread, pita or as a side vegetable to roasted meat.
It’s great party food, a sort of Italianized baba ganoush that might please even the unlucky few that don’t love eggplants. I adore them, in the summer.