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Recipes
Charred Eggplants with Vegan Ricotta Cheese

9 INGREDIENTS • 7 STEPS • 1HR 45MINS

Charred Eggplants with Vegan Ricotta Cheese

Recipe
A light and fully vegan starter dish to nourish your body and brighten your skin from the inside-out.
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
A light and fully vegan starter dish to nourish your body and brighten your skin from the inside-out.
1HR 45MINS
Total Time
$1.39
Cost Per Serving
Ingredients
Servings
4
us / metric
Unsweetened Soy Milk
4 cups
Unsweetened Soy Milk
Distilled White Vinegar
2/3 cup
Distilled White Vinegar
Green Tea
1 bag
Green Tea
Cherry Tomato
1 2/3 cups
Cherry Tomatoes
Extra-Virgin Olive Oil
4 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
247
Fat
18.6 g
Protein
11.1 g
Carbs
11.4 g
Love This Recipe?
Add to plan
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Charred Eggplants with Vegan Ricotta Cheese
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The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/
Cooking InstructionsHide images
step 1
In a saucepan, add the Unsweetened Soy Milk (4 cups), Distilled White Vinegar (2/3 cup), and the contents of the Green Tea (1 bag).
step 1 In a saucepan, add the Unsweetened Soy Milk (4 cups), Distilled White Vinegar (2/3 cup), 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 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 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 (1 2/3 cups) on a baking tray and season with Salt (to taste) and Ground Black Pepper (to taste). Drizzle Extra-Virgin Olive Oil (2 Tbsp) over top.
step 5 Cut the Eggplants (2) in half lengthwise, then use a small knife to make cross-cuts. Lay the eggplants and Cherry Tomatoes (1 2/3 cups) on a baking tray and season with Salt (to taste) and Ground Black Pepper (to taste). Drizzle Extra-Virgin Olive Oil (2 Tbsp) 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 (2 Tbsp) and decorate with some Fresh Basil Leaves (to taste).
step 7 To serve, plate half an eggplant, some roasted tomatoes and a heaping tablespoon of ricotta. Drizzle more Extra-Virgin Olive Oil (2 Tbsp) and decorate with some Fresh Basil Leaves (to taste).
Tags
Appetizers
Dairy-Free
Gluten-Free
Lunch
Snack
Low-Carb
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Salad
Mediterranean
Side Dish
Vegetables
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