Charred Eggplant & Ricotta Galette | culture: the word on cheese

Name: Charred Eggplant & Ricotta Galette | culture: the word on cheese
Ingredients: FILLING; 2 large globe or Italian eggplants (quartered lengthwise); 1 teaspoon kosher salt (divided); 2 tablespoons neutral oil; ¼ teaspoon ground cumin; ¼ teaspoon ground sweet paprika; ¼ teaspoon ground black pepper; ½ large onion (sliced (about 2 cups)); GALETTE; Pastry for one 9-inch pie crust; TOPPING; ¼ cup chopped fresh dill; ¼ cup chopped fresh cilantro; ¼ cup extra-virgin olive oil; 2 tablespoons white balsamic vinegar (if unavailable, use champagne or white wine vinegar); 1 teaspoon lemon zest (optional); 1 teaspoon caraway seeds; Kosher salt to taste; Freshly black pepper to taste; ¼ cup ricotta

culturecheesemag.com

Loosely inspired by the flavors of zaalouk, a Moroccan eggplant salad, this galette features often-overlooked eggplant in all its charred glory.

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Ingredients

FILLING
2 large globe or Italian eggplants (quartered lengthwise)
1 teaspoon kosher salt (divided)
2 tablespoons neutral oil
¼ teaspoon ground cumin
¼ teaspoon ground sweet paprika
¼ teaspoon ground black pepper
½ large onion (sliced (about 2 cups))
GALETTE
Pastry for one 9-inch pie crust
TOPPING
¼ cup chopped fresh dill
¼ cup chopped fresh cilantro
¼ cup extra-virgin olive oil
2 tablespoons white balsamic vinegar (if unavailable, use champagne or white wine vinegar)
1 teaspoon lemon zest (optional)
1 teaspoon caraway seeds
Kosher salt to taste
Freshly black pepper to taste
¼ cup ricotta