Roasted baby eggplant with ricotta cheese

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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