Roasted eggplant with creamy ricotta and nuts is a sophisticated yet simple vegetarian snack. Elegant, flavourful, and easy to prepare, it makes a perfect starter or canapé.
Ingredients
Total ingredient list
- 2 medium fresh eggplants
- 100 ml olive oil
- Pinch of salt
- 250 g fresh ricotta
- 100 g walnuts, chopped
- 30 ml rose water
- 1 garlic clove, peeled and chopped
- 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
- 1 tbsp chopped pistachios
- Black pepper, to taste
Preparation
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Step 1Wash the eggplants and slice lengthways into slices about 1 cm thick. Arrange the slices on a baking tray lined with parchment. Brush both sides generously with olive oil, then season with salt and black pepper. Roast in a preheated oven at 200 °C for 20–25 minutes, until tender and golden at the edges. Remove from the oven and allow to cool.
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Step 2Preparation:
Place the ricotta in a bowl. Add the chopped walnuts, crushed garlic, and rose water. Season with black pepper and Kikkoman Less Salt Soy Sauce and mix thoroughly until smooth. -
Step 3Step 3:
Ingredients:
1 tbsp chopped pistachiosPreparation:
Spoon the mixture from step 2 onto the roasted eggplant slices from Step 1, then roll them into neat rolls. Serve cold or room in temperature sprinkled with chopped pistachios.
Featured products in this recipe
- Kikkoman Naturally Brewed Less Salt Soy Sauce
