Roasted Eggplant & Ricotta with Walnuts & Pomegranate
This delicious side from The Cornersmith cookbook was often on the menu in Autumn. It brings together all the best things of the season: eggplants, walnuts, and pomegranate. We would serve it with eggs and toast, or as a dip spread on bread. It would also make an amazing side dish to grilled lamb or a nice oily fish.
Ingredients 10
1 kg eggplants
1⁄2 cup parsley, leaves, torn
1⁄2 cup mint, leaves, torn
100 g ricotta
1 lemon, juiced
60 g walnuts, toasted, roughly chopped
2 tsp olive oil
2 tsp pomegranate molasses
salt, to taste
pepper, to taste
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Method 7
Preheat the oven to 200°C
Prick the all over with a fork or skewer. Place on a baking tray and roast for 45-60 minutes, or until they totally collapse.
When the are cool enough to handle, cut them open lengthways and scrape out the flesh with a spoon.
Put the eggplant flesh into a colander and leave to drain for 1-2 hours; longer is better, but if you're pushed for time you can speed up the process by sitting a plate with a tin of food (or jar of pickles) on top of the eggplant in the colander.
Tear the and into smaller pieces.
Transfer the drained eggplant flesh to a bowl and break it apart with a fork, then gently fold through the , , and the torn herbs. Season generously with salt and pepper.
Place in a serving bowl, then drizzle with the and pomegranate syrup and scatter over the rest of the herbs.
Cornersmith's tips
You can roast the eggplants a day or two beforehand. Scoop out the flesh and leave it to drain overnight in a small colander in the fridge. Then store it in an airtight container until you are ready to serve. Let it come to room temperature before serving.
