Charred Eggplants with Vegan Ricotta Cheese

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).

Bring it to a simmer until the whey separates from the milk fat.

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.

Preheat oven to 350 degrees F (180 degrees C).

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.

Bake for about 30 minutes.

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).