Cooking Instructions
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Step 1
In a saucepan, add the
Unsweetened Soy Milk (1 L)
,
Distilled White Vinegar (150 mL)
, and the contents of the
Green Tea (1 bag)
.
Step 2
Bring it to a simmer until the whey separates from the milk fat.
Step 3
Pour mixture into a ricotta basket or, if you don’t have one, just use simple cheesecloth. Let it drain for at least 1 hour or place in your fridge over a bowl for a few hours.
Step 4
Preheat oven to 350 degrees F (180 degrees C).
Step 5
Cut the
Eggplants (2)
in half lengthwise, then use a small knife to make cross-cuts. Lay the eggplants and
Cherry Tomatoes (250 g)
on a baking tray and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Drizzle
Extra-Virgin Olive Oil (30 mL)
over top.
Step 6
Bake for about 30 minutes.
Step 7
To serve, plate half an eggplant, some roasted tomatoes and a heaping tablespoon of ricotta. Drizzle more
Extra-Virgin Olive Oil (30 mL)
and decorate with some
Fresh Basil Leaves (to taste)
.
