Auberginewith Confit Garlic and Lemon Ricotta, Salsa Verde
- 50 min
- Serves 4
- 7 ingredients
20 minutes to prep, 30 to cook. Roasted aubergine slices are topped with silky lemon‑infused ricotta, a spoonful of bright salsa verde, and buttery confit garlic. This vegetarian side combines smoky, creamy, and citrusy flavors for an elegant yet easy‑to‑make dish.
Free. No account needed.
Method
Preheat the oven to 400°F (400°F).
Slice the aubergine into ½‑inch rounds.
Kitchen notes · Added by ReelsMeals: Keep the rounds even so they roast at a similar rate.
Place the slices on a baking sheet, drizzle with 2 tbsp olive oil, and season with salt and freshly ground black pepper.
Roast the aubergine for about 20 minutes, turning once, until the flesh is tender and lightly browned.
Kitchen notes · Added by ReelsMeals: The flesh is tender and lightly browned. Turn the rounds once for even browning.
While the aubergine roasts, gently melt the confit garlic in a small saucepan over low heat until fragrant, about 3‑4 minutes.
Kitchen notes · Added by ReelsMeals: The garlic is fragrant and melted. Keep the heat low so the garlic warms gently.
In a small bowl, stir the lemon ricotta until smooth; if it feels stiff, add a splash of the garlic‑infused oil to loosen it.
Kitchen notes · Added by ReelsMeals: The ricotta is smooth. Loosen stiff ricotta with a little garlic-infused oil.
When the aubergine is done, spread a generous layer of lemon ricotta on each slice.
Top each slice with a teaspoon of salsa verde and drizzle with the warm melted confit garlic.
Kitchen notes · Added by ReelsMeals: Finish with the salsa verde and warm garlic just before serving.
Serve the aubergine warm as a side dish, optionally garnished with a few fresh herb leaves.
Tips while you cook
- Turn aubergine halfway
- Roast the sliced aubergine for about 20 minutes, turning once, until tender and lightly browned.
- Melt garlic gently
- Heat the confit garlic over low heat for 3‑4 minutes until fragrant before using the oil.
- Loosen stiff ricotta
- If the lemon ricotta feels stiff, stir in a splash of the garlic‑infused oil to smooth it.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
Made it?
Tap a star to rate it. Ratings help other cooks decide what to make next.
Rate this recipe
Watch it being made. The video loads from Instagram when you tap.
Where this recipe comes from.
The recipe comes from the original post. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
Is this your recipe and you want it changed? Email [email protected].
Share or print it
Credit or embed it on your own site
More vegetarian recipes
Bureka with Cheese and Orange Filling
BUBA Bureka · 50 min
Pumpkin Spice Rogalach
Ben Siman Tov · 50 min
Spicy Wholewheat Jhol Momos
Nidhi Jain · 1 hr
Darjeeling Sticky Toffee Pudding
Russell ClampHealthy Recipes · 1 hr 10 min
Saved hundreds of reels like this one? ReelsMeals brings your whole Instagram saved folder into one cookbook. See how