Salty, creamy, tangy, crunchy, spicy… this dish has it all! The sauce is a very slightly modified version of zhoug, an absolutely delicious yemeni condiment. Serve it as an app with crusty bread, or pile it on a sandwich for a super satiating lunch. Don’t like eggplant? Sub zucchini, cauliflower, or even asparagus! No matter what, it’s incredibly easy and classy AF. Want it vegan? Make some cashew ricotta instead!
Serves 4 as an appetizer or side
Ingredients
For the spicy herb sauce:
- ½ jalapeno
- ½ cup packed cilantro leaves and stems
- ¼ cup mint
- 1 clove garlic
- ¼ tsp cardamom
- ½ tsp cumin
- ½ tsp salt, or more to taste
- 1 tbs lemon juice
- ¼ tsp aleppo chili flakes
- ¼-⅓ cup olive oil
For everything else:
- 4 small italian or japanese eggplants, about 1 pound
- Salt and pepper to taste
- ¾ cup ricotta
- Zest of 1 lemon
- Olive oil
- ¼ cup hazelnuts, toasted
Instructions
For the spicy herb sauce
- Place everything except for the olive oil in a food processor and pulse until a thick paste forms.
- Add ¼ cup of olive oil and run until a chunky sauce forms. Taste, adjust seasoning if needed. Add more oil if needed to reach your desired consistency.
For everything else:
- Preheat the oven to 425.
- Cut the eggplants in half lengthwise, then one more time lengthwise to form spears. Spread out on a baking sheet and salt the flesh generously with salt. Let sit for 20 minutes.
- While you sweat your eggplants, combine the ricotta, lemon zest, and a solid pinch of salt in a small bowl. Set aside.
- After 20 minutes, your eggplants should have released a decent amount of liquid. Use a towel to pat the eggplant dry. Coat the eggplant in olive oil, and season with additional salt and pepper.
- Roast the eggplant until the skin is crackly and the flesh is very tender, about 25-30 minutes.
- Remove the eggplant from the oven and let cool.
- Spread the ricotta along the bottom of the plate and top with your eggplant and hazelnuts. Drizzle on the sauce.
Serve with crusty bread or piled on a sandwich
