4 tsp olive oil
3 tsp chopped garlic
2 sprigs rosemary leaves, chopped
Split the eggplant in half and score the flesh in a crisscross pattern. Toss both eggplant halves with the oil, salt and pepper.
Put the eggplant halves flesh side down on a roasting pan and roast at 325o for 25 minutes, until eggplant is tender.
Remove the eggplant halves from the oven and scoop the flesh into a food processor. Puree the eggplant flesh and add the garlic and rosemary leaves.
Season with salt and pepper to taste.
3 garlic cloves 1 qt frying oil kosher salt
Shave the garlic into very thin slices.
Fry the garlic slices in 300o oil until light brown and crispy.
Season with salt; set aside.
2 cups ricotta cheese
1/4 bunch fresh basil leaves, chopped kosher salt
1/2 fresh red pepper, finely diced
Mix the diced red pepper into the ricotta, then fold in the chopped basil. Season with salt and pepper and set aside.
Spoon eggplant puree into the bottom of each service cup or glass. Spoon a little ricotta on top. Garnish with garlic chips.
Use a sharp knife or razor when slicing the garlic.
Garlic begins to lose flavor as soon as it’s cut, so slice it just before you’re ready to fry it.
Use yellow squash or zucchini instead of eggplant; it’s a great was to use the center of both squash when you’re using the shells for other menu items. Zucchini centers can be mixed with tomato, onions and peppers for a ratatouille puree.