Eggplant Baked With Tomatoes and Ricotta Salata | Recipe Cart
Bake eggplants with olive oil and seasonings, then chop and mix with savory ricotta salata, Serrano ham, and fresh tomatoes for a flavorful dish.
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Cooking tools:
- Oven
- Baking dish
- Cutting board
- Chef's knife
- Food processor
- Skillet
- Measuring spoon
- Serving platter
Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 medium-size eggplants, 9 to 10 ounces each
- Salt
- ground black pepper
- 2 ounces Serrano ham or prosciutto, finely diced
- 3 large cloves garlic, minced
- 1 tablespoon fresh oregano leaves
- 1 cup finely chopped fresh tomatoes
- 1/2 teaspoon Espelette pepper or hot paprika, or to taste
- 4 ounces ricotta salata, finely diced
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