Baked Eggplant and Sweet Potato with Lemon Zested Ricotta and Pomegranate
Ingredients
- 1 eggplant, sliced into 1cm thick rounds
- 1 sweet potato, peeled and sliced into 1cm thick rounds
- 1 red onion, peeled and cut into wedges
- 4 tbsp olive oil
- Salt and pepper
- 300g smooth ricotta
- Zest and juice of 1 lemon
- 2 cloves garlic, crushed
- 1 pomegranate, seeds tapped out
- ½ cup each mint and coriander leaves
- 2 tbsp pomegranate molasses
Method
1. Preheat the oven to 180°C. Line a baking tray with baking paper and brush with olive oil.
2. Layer the eggplant slices in a colander, and sprinkle salt over the eggplant slices layer by layer. Allow to sit over a large bowl or sink for 30 minutes. After 30 minutes, rinse the eggplant with running water.
3. Lay the cut vegetables on the baking tray, generously brush with olive oil and season with salt and pepper.
4. Roast in the oven for 30 minutes until lightly golden and soft.
5. Place the ricotta, lemon zest, garlic and a little lemon juice in a bowl. Season with salt and pepper and stir to combine well.
6. To serve, dress the vegetables with lemon juice, spoon the ricotta over and scatter with the herbs and pomegranate seeds. Drizzle with pomegranate molasses.