Eggplant Bites with Herb Ricotta
Ingredients
- —1 eggplant
- —3 cherry tomatoes, halved
- —3 sun-dried tomatoes, chopped
- —6 basil leaves
- —Olive oil
- —Salt and pepper
- —125 g ricotta
- —1 tablespoon sour cream
- —Lemon juice
- —Spring onion, finely chopped
- —Chervil, finely chopped
- —Basil, finely chopped
Instructions
Herb Ricotta
Whisk the ricotta with sour cream and lemon juice until smooth.
Season with salt and pepper.
Finely chop the spring onion, chervil, and basil.
Mix the herbs into the ricotta.
Eggplant and Toppings
Slice the eggplant into 12 thin strips using a vegetable peeler.
Drizzle with olive oil, salt, and pepper.
Grill the slices until nice grill marks appear.
Halve the cherry tomatoes and chop the sun-dried tomatoes.
Add a spoonful of herb ricotta onto each eggplant slice.
Top with a piece of cherry tomato, sun-dried tomato, and a basil leaf.
Serve immediately as warm appetizer bites.
Serving Tip
These light eggplant bites are the kind of appetizer that effortlessly sets the mood: warm grilled eggplant, creamy herb ricotta, and a fresh tomato on top. Simple, elegant, and wonderfully relaxed — perfect for a sunny terrace or a festive gathering. Serve the bites lukewarm for the best flavor and freshness, ideal on a sunny terrace.
Storage Tip
Store the grilled eggplant and ricotta separately; assemble the bites just before serving.