The incredibly versatile eggplant works in everything from Italian to Asian recipes. Bonus: It makes a tasty substitute for meat, too.
Ingredients
- 8 baby eggplant
- 2 Tbsp olive oil
- 1 tsp Wild Fennel Pollen (optional)
- 1 tsp kosher or sea salt
- 1 tsp freshly ground pepper
- to serve:
- ⅓ cup ricotta cheese
- 2 Tbsp extra virgin olive oil
- Freshly ground pepper
- Kosher or sea salt to taste
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