Aubergine with Confit Garlic and Lemon Ricotta, Salsa Verde
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.
Maker: Substack
From: Instagram(view original)
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Cooking context
50 min estimated total time for 4 servings.
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Ingredients
- 1 aubergine
- 4 garlic
- 7 1/10 oz lemon ricotta
- 2 tbsp salsa verde
- 2 tbsp olive oil
- salt
- black pepper
Instructions
- 1Preheat the oven to 392°F (400°F).
- 2Slice the aubergine into ½‑inch rounds.
- 3Place the slices on a baking sheet, drizzle with 2 tbsp olive oil, and season with salt and freshly ground black pepper.
- 4Roast the aubergine for about 20 minutes, turning once, until the flesh is tender and lightly browned.
- 5While the aubergine roasts, gently melt the confit garlic in a small saucepan over low heat until fragrant, about 3‑4 minutes.
- 6In a small bowl, stir the lemon ricotta until smooth; if it feels stiff, add a splash of the garlic‑infused oil to loosen it.
- 7When the aubergine is done, spread a generous layer of lemon ricotta on each slice.
- 8Top each slice with a teaspoon of salsa verde and drizzle with the warm melted confit garlic.
- 9Serve the aubergine warm as a side dish, optionally garnished with a few fresh herb leaves.
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Frequently asked questions
- How long does it take to make Aubergine with Confit Garlic and Lemon Ricotta, Salsa Verde?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Aubergine with Confit Garlic and Lemon Ricotta, Salsa Verde recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Aubergine with Confit Garlic and Lemon Ricotta, Salsa Verde recipe come from?
- It was shared by Substack on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.