Roasted Eggplant, Olive and Ricotta Focaccia… | National Honey Board
Roast eggplant and garlic atop focaccia, topped with mozzarella, ricotta, olives, and a sweet honey balsamic glaze—oven-crisped perfection!
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Cooking tools:
- Pastry brush
- Aluminum foil
- Baking sheet
- Oven
- Stove
- Saucepan
- Whisk
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 4 cloves garlic, peeled and chopped
- 1 medium - eggplant, cut into 1/2" thick slices
- 2 tsp. - kosher salt
- 2 cloves garlic, minced
- 1/4 cup - olive oil, divided
- 1 prepared focaccia or flatbread
- 1 cup - shredded smoked mozzarela, divided
- 1/3 cup - balsamic vinegar
- 3 T - honey
- 1 T - fresh rosemary, chopped
- 1 tsp. - freshly ground pepper
- 1/4 cup - Kalamata olives, pits removed and chopped
- 1/2 cup - whole milk ricotta cheese
- 1 cup - cherry tomatoes, halved
- fresh basil, for garnish
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