Roasted Eggplant Salad With Whipped Ricotta, 'Nduja, and Pistachios

4 Servings
25 min

I wanted to create a simple recipe that was sweet, spicy, and creamy, and this was the result! The creamy and sweet whipped ricotta compliments the spicy ‘nduja, and the velvety roasted eggplant is a great texture against the crunchy pea shoots. This is also really great in bruschetta form, spread across some toasted crusty bread.


As the ‘nduja is pretty spicy, adjust the recipe to your spice tolerance. You could even just use ‘nduja oil instead of the actual paste if you want the flavour of ‘nduja but less heat. You can of course mix this up and use different cheeses, blue cheese or goats cheese would work, or different nuts, walnuts or toasted pine nuts would be great substitutions.

Roasted Eggplant Salad With Whipped Ricotta, 'Nduja, and Pistachios

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients


  • 2 Eggplants, sliced
  • 50g Pea shoots or rocket/arugula
  • 100g Ricotta
  • 1 tbsp Honey
  • 3 tsp 'Nduja paste
  • A handful of pistachios
  • Olive oil
  • 1 tsp Garlic paste
  • Salt and pepper
  • A few basil leaves, torn

Instructions


Start by preheating your oven to 180℃ . Then slice your eggplants, spreading out over a board or baking tray, and seasoning liberally with salt. Leave to sit for 20-30 minutes to draw out excess moisture, then pat dry with a paper towel.
Add your eggplant slices to a well-oiled baking sheet, then season with salt and pepper and roast until tender and golden, around 20 minutes.
Meanwhile, add your ricotta to a medium-sized bowl, along with your honey, garlic, salt, pepper, and a splash of olive oil. Whip using an electric or hand whisk until light and everything is well incorporated. Don't forget to taste and adjust as necessary.
Add your 'nduja paste to a small, microwave safe bowl, and just heat it for 30 seconds or so. This is so the 'nduja is easier to drizzle and dollop over the salad, and releases the oils. This is also a good time to roughly chop your pistachios, and toss your pea shoots in a little bit of olive oil, salt, and pepper.
When your eggplant is ready, remove from the oven. Arrange your dressed pea shoots over a plate, then top with your eggplant slices, then dollop some of your ricotta mixture over. Add your warmed 'nduja over the top. With any leftover 'nduja, add little bit of olive oil to the bowl, whisk, and drizzle the leftover oil around the plate.
Finish with your chopped pistachios, torn basil leaves, an extra drizzle of honey, and some freshly cracked black pepper. Serve with some toasted bread, and enjoy!

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