A light and fully vegan starter dish to nourish your body and brighten your skin from the inside-out.
Total Time
1hr 45min
0.0
0 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
4
cups
Unsweetened Soy Milk
•
2/3
cup
Distilled White Vinegar
•
1
bag
Green Tea
•
2
Eggplants
•
1 2/3
cups
Cherry Tomatoes
•
4
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Fresh Basil Leaves
Cooking Instructions
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).
2.
Bring it to a simmer until the whey separates from the milk fat.
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.
4.
Preheat oven to 350 degrees F (180 degrees C).
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.
6.
Bake for about 30 minutes.
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).
Nutrition Per Serving
CALORIES
247
FAT
18.6 g
PROTEIN
11.1 g
CARBS
11.4 g
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