A delicious and creamy eggplant ricotta dip with a hint of tomato and chili oil.
Halve the eggplants lengthways and score the flesh in a criss-cross pattern. Warm up the vegetable oil in a pan on high heat and place the eggplants with the skin facing down. Cook a few minutes, until the skin starts to brown.
Flip the eggplant halves (careful as they may release water that could make the hot oil splash), cover the pan with a lid and lower the heat to medium-high. Cook covered for 3-4 minutes. When cooked, place the eggplants with the cut facing up on a baking tray and bake in the preheated oven at 200°C for 15 minutes.
Combine tomato paste and chili oil in a bowl.
When the eggplants are done, pat them with some kitchen paper to absorb any water that may have collected within the flesh and proceed to gently scoop up the cooked flesh separating it from the skin. Add cooked eggplant flesh to a bowl.
Gently mash the eggplant flesh with a fork, then stir in the tomato paste and chili oil mixture.
Add the ricotta and salt and stir to combine.
Transfer the mixture to a serving bowl and top with roasted shaved almonds.