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Eggplant ricotta dip garnished with roasted shaved almonds.

Eggplant ricotta dip

A delicious and creamy eggplant ricotta dip with a hint of tomato and chili oil.

Course Starter
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Eva

Ingredients

  • 2 medium eggplants
  • 2 tbsp vegetable oil for frying
  • 2 tbsp tomato paste
  • 2 tbsp chili oil
  • 100 g ricotta cheese
  • 1/4 tsp salt
  • 2 tbsp roasted shaved almonds

Instructions

  1. 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.

  2. 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.

  3. Combine tomato paste and chili oil in a bowl.

  4. 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.

  5. Gently mash the eggplant flesh with a fork, then stir in the tomato paste and chili oil mixture.

  6. Add the ricotta and salt and stir to combine.

  7. Transfer the mixture to a serving bowl and top with roasted shaved almonds.