Roasted Eggplant With Sausage and Ricotta
Ingredients
The eggplants
-
4
medium
Italian or globe eggplants
-
1½
lb.
eggplants
The sauce
-
3
Tbsp.
extra-virgin olive oil
-
1
medium
onion
-
2
cloves
garlic
-
1
lb.
hot Italian sausages
-
⅓
cup
double-concentrated tomato paste
-
½
tsp.
dried oregano or Italian seasoning
-
¼
cup
water
-
½
cup
water
For serving
-
4
oz.
whole-milk fresh ricotta
-
to taste
basil leaves
-
to taste
kosher salt
-
to taste
freshly ground pepper
-
to drizzle
extra-virgin olive oil
Instructions
- Preheat the oven to 425°F and pierce the eggplants with a knife to prevent steaming.
- Drizzle eggplants with olive oil, season with salt and pepper, and place on a baking sheet.
- Roast eggplants for 45-60 minutes until tender.
- In a skillet, heat olive oil and cook onion, garlic, and sausage until the onion is soft and sausage is cooked.
- Add tomato paste, oregano, and water to the skillet, cooking until the sauce darkens and thickens.
- Split the roasted eggplants, drizzle with oil, and spoon the sausage sauce over them.
- Top with ricotta, drizzle with more oil, and garnish with basil leaves.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
20g
Sodium
600mg
Cholesterol
50mg
You might also like