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Prep time
10 minutes
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Cook time
45 minutes
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Serves
4
Author Notes
Whenever I fire up the grill, I like to throw a big eggplant on the side to cook slowly alongside my main meats. It takes some time, but will ultimately give way to smoky, creamy goodness. Whipping ricotta (like BelGioioso’s Ricotta con Latte®) is a surprisingly effortless trick that takes this dish to the next level, with added crunch-factor from roasted pistachios and a dusting of sumac for citrusy brightness. Serve it as an appetizer with bread or pita, or as a vegetable side with dinner—I guarantee you won’t be able to stop scooping it up! —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with BelGioioso Cheese. —The Editors
Watch This Recipe
Smoky Eggplant With Whipped Ricotta & Pistachios
Ingredients
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1
large Italian eggplant (1 to 1 ½ pounds)
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1 tablespoon
vegetable oil
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3/4 teaspoon
kosher salt, divided
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8 ounces
BelGioioso Ricotta con Latte® cheese
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Juice from ¼ lemon
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3 ounces
grated BelGioioso Romano cheese
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1/4 teaspoon
sumac (or lemon zest from ½ lemon)
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1/4 cup
roasted pistachios, chopped
Directions
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Prepare the grill at medium-low heat (or preheat your oven to 450°F). Cut the eggplant in half lengthwise, and cover all over with vegetable oil. Sprinkle the cut sides with ½ teaspoon kosher salt. Grill the eggplant halves cut-side down for 45 minutes (or cut-side up in the oven), until well browned and softened; the eggplant should be easily pierced with a knife.
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While the eggplant is grilling, whip the ricotta with a hand mixer for 2 minutes, until light and fluffy (almost like whipped cream). Add in the lemon juice and ¼ teaspoon salt, and mix to combine. Set aside.
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Once the eggplant is cool enough to handle, cut it into ½-inch slices.
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To serve, spoon the whipped ricotta on a large serving platter and spread it around with the back of a spoon, then sprinkle with the grated Romano cheese. Top with eggplant slices. Sprinkle with sumac and chopped pistachios, and enjoy.
Irene Yoo is chef and creator of Yooeating, a Korean American food channel that explores Korean home cooking, street food, and culinary history. She has developed recipes and penned essays for Food52, Food Network, and Bon Appetit, and previously presented about Korean culinary history at The Korea Society and The Museum of Food and Drink.
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