Main Dishesbonappetit5.0
Roasted Eggplant With Sausage and Ricotta
Whole-roasting is the easiest way to cook eggplant. This sheet-pan version gets a lift from spicy sausage and creamy ricotta for a satisfying dinner.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●knife
- ●oven
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Place a rack in lower third of oven; preheat to 425°. Using the tip of a sharp paring knife, pierce skin of 4 medium Italian or globe eggplants (about 1½ lb.) in several places (this will prevent them from trapping steam and exploding when they roast). Transfer to a large rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil over and season generously with kosher salt and freshly ground pepper. Toss to coat evenly.
medium Italian or globe eggplants (about 1½ lb.)4. extra-virgin olive oil, divided, plus more for drizzling3 TbspKosher saltFreshly ground pepper
2
Roast eggplants until skins are darkened in color and insides are tender (a skewer inserted close to the neck should meet with little to no resistance), 45–⏱️ 60 minutes.
3
Meanwhile, heat 1 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 1 medium onion, finely chopped, 2 garlic cloves, thinly slice, and 1 lb. hot Italian sausages, casings removed, stirring occasionally and breaking up sausage into small pieces with a wooden spoon, until onion is softened and translucent and sausage is cooked through, 8–⏱️ 10 minutes.
. extra-virgin olive oil, divided, plus more for drizzling3 Tbspmedium onion, finely chopped1. hot Italian sausages, casings removed1 lb
4
Reduce heat to medium and add ⅓ cup double-concentrated tomato paste, ½ tsp. dried oregano or Italian seasoning, and ¼ cup water; cook, stirring often, until tomato paste darkens slightly, 5–⏱️ 7 minutes. Add ½ cup water and continue to cook, stirring often, until slightly reduced and saucy looking (similar to Bolognese). Taste sauce and season with salt and pepper if needed.
5
Transfer eggplants to a platter or plates, split lengthwise with a paring knife, and open up like a book. Drizzle flesh with oil and season with salt. Spoon sauce over, then top with 4 oz. whole-milk fresh ricotta, dividing evenly. Drizzle with more oil and season with more salt and pepper. Scatter basil leaves on top.
. whole-milk fresh ricotta4 ozBasil leaves (for serving)
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