Roasted Eggplant with Nduja Lentils and Whipped Ricotta
This Roasted Eggplant is served on a bed of creamy whipped ricotta and topped with smoky umami-rich nduja lentils and fresh basil leaves.
Equipment
- Large baking sheet
- Large skillet
Ingredients
- 2 smallish globe eggplants
- 475g (16oz) full-fat ricotta
- 1 tsp kosher salt divided
- ¼ cup + 1 tbsp olive oil divided
- 1 yellow onion cut into half-moons
- 4 cloves garlic minced
- 1 tbsp nduja heaping
- ½ cup red lentils
- 1½ cups water
- 1 lemon juiced
- fresh basil leaves for serving
Instructions
- Preheat the oven to 350°F.
- Line a large baking sheet with parchment paper and prick the eggplants all over with a fork. Place the sheet in the oven and roast the eggplants until the skin wrinkles and they start to sink in on themselves. About 1 hour.2 smallish globe eggplants
- While the eggplant is roasting, make the lentils and the whipped ricotta. Place the ricotta in a large food processor and add 1/2 a teaspoon of the salt. Turn the food processor on and stream in a 1/4 cup of the olive oil. Blitz until very smooth, scraping down the sides of the food processor as needed. Transfer the ricotta to a bowl and chill until ready to serve.475g (16oz) full-fat ricotta, 1 tsp kosher salt, ¼ cup + 1 tbsp olive oil
- Pour the remaining olive oil in a large skillet and place over medium heat. Once the oil is shimmering add the onion and another 1/2 teaspoon of salt. Saute until softened. Add the garlic and saute until fragrant, about 30 seconds more.1 tsp kosher salt, ¼ cup + 1 tbsp olive oil, 1 yellow onion, 4 cloves garlic
- Add the nduja to the pan and wait for it to melt into the onions before adding the lentils and water. Bring the mixture to a boil and reduce to a simmer. Let simmer for 15 minutes or until the lentils are soft.1 tbsp nduja, ½ cup red lentils, 1½ cups water
- By now the eggplant should be done. Take the eggplants out of the oven and split them using a knife. Sprinkle the interior with a little salt and finish with a splash of lemon juice.1 lemon
- Divide the ricotta between two platters and place the eggplants on top of each. ** Spoon the lentils on top of the eggplants and finish with fresh basil leaves and drizzle of good quality olive oil. Serve immediately with crusty bread and wine.fresh basil leaves
Notes
** I like to spread this dish across two platters, so both ends of the dining table can have their own.