Roasted Eggplant With Lime Ricotta Dressing Recipe

Name: Roasted Eggplant With Lime Ricotta Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oven Roasted Eggplant; 10 Miniature Eggplants; 2 tablespoons Olive Oil; 1/2 tablespoon Clove; 1/4 teaspoon Cardamon; 1 teaspoon Nutmeg; 3/4 tablespoon Cumin; 1 tablespoon Paprika; 1/2 tablespoon Coriander; salt To taste and sweat the eggplant; Ricotta Lime Sauce; 1 cup Ricotta; 1 tablespoon Lime Juice; 2 teaspoons Salt; 1 tablespoon Olive Oil; 1 tablespoon Water; 1/2 cup Pine Nuts for Garnish; 1 tablespoon Sumac for Garnish

Servings: persons

Oven Roasted Eggplant
10 Miniature Eggplants
2 tablespoons Olive Oil
1/2 tablespoon Clove
1/4 teaspoon Cardamon
1 teaspoon Nutmeg
3/4 tablespoon Cumin
1 tablespoon Paprika
1/2 tablespoon Coriander
salt To taste and sweat the eggplant
Ricotta Lime Sauce
1 cup Ricotta
1 tablespoon Lime Juice
2 teaspoons Salt
1 tablespoon Olive Oil
1 tablespoon Water
1/2 cup Pine Nuts for Garnish
1 tablespoon Sumac for Garnish

1
Preheat your oven to 400 degrees F
2
Wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern.
3
Gentle squeeze the eggplant over the sink to remove the salt juices and then pat dry with a paper towel. Drizzle with oil, then rub the five spices listed above and salt on to the tops of the eggplant halves. Place cut sized up and place in the oven to roast for 30-40 minutes.
4
Add all ingredients into a large measuring cup and blend with a hand blender. If you do not have a hand blender, a magic bullet or food processor would work.
5
Once the eggplants are cooked remove them from the oven and drizzle with the Ricotta Lime sauce then top with sumac and pine nuts. Serve hot, room-temperature, or cold! I prefer hot.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Oven Roasted Eggplant, 10 Miniature Eggplants, 2 tablespoons Olive Oil, 1/2 tablespoon Clove, and more.

Yes, Roasted Eggplant With Lime Ricotta Dressing falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Eggplant With Lime Ricotta Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions