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extra-virgin olive oil onions kosher salt red pepper garlic tomatoes eggplant oregano bread crumbs Ricotta cheese
Viewed: 46 - Published at: a year agoIngredients
- Extra virgin olive oil
- 2 onions, cut into 1/2-inch dice
- Kosher salt
- Pinch of crushed red pepper, plus more for topping
- 2 cloves garlic, smashed and finely chopped
- 3 plum tomatoes, seeded and diced
- 1 eggplant, strips of skin removed lengthwise (it should look striped!), cut into 1-inch dice
- 1/2 bunch of fresh oregano leaves, finely chopped
- 1/2 cup freshly grated Parmigiano
- 1/2 cup bread crumbs, plus more for coating
- 1 cup ricotta cheese
Method
- Preheat the oven to 400F.
- Coat a large saute pan with olive oil and bring to medium heat.
- Add the onions, season with salt and red pepper, and cook until soft and very aromatic, 8 to 10 minutes.
- Add the garlic and cook for 2 to 3 more minutes, stirring frequently.
- Toss in the tomatoes and eggplant and sprinkle with more salt.
- Cook for 30 minutes, or until the mixture is dry and mushy (you WANT it mushy!
- ), stirring frequently to keep it from burning.
- Let the mixture cool until you can handle it, about 20 minutes.
- Toss in the oregano, Parmigiano, and bread crumbs and stir to combine; taste and adjust the seasoning if needed.
- Put some bread crumbs in a small bowl.
- Using a tablespoon, scoop out balls of the eggplant mixture and roll them in the bread crumbs.
- When the balls are well coated, gently flatten them and put them on a baking sheet.
- Drizzle the cakes with olive oil and bake for 10 to 12 minutes or until golden and crispy.
- Top each cake with a dollop of ricotta and a couple flakes of crushed red pepper, and serve.
