#Marinades, Dressings & Dips #Vegetables

Roasted aubergine and ricotta spread

Total time 35 mins

5 mins preparation time

30 mins cooking time

A spread of roasted aubergine with ricotta and sun-dried tomatoes, finished with Kikkoman Soy Sauce. Light and slightly tangy, it works well on crisp toast or with fresh vegetables. Ideal as a quick snack or part of a sharing platter.

Ingredients

3 portion(s)

400 g

aubergine

100 g

ricotta

20 ml

olive oil

60 g

sun-dried tomatoes

30 ml

Kikkoman Naturally Brewed Soy Sauce

20 g

wholegrain mustard

Juice of ½ lemon

Fresh dill for garnish

Nutritional facts (per portion):

774 kJ / 185 kcal

9.3 gFat

8.2 gProtein

21.2 gCarbohydrates

Preparation

Step 1

Wash the aubergine, cut it in half lengthwise and score the flesh. Drizzle with the olive oil and bake in a preheated oven at 180 °C for about 30-40 minutes.

Step 2

Allow the baked aubergine to cool, peel off the skin and finely chop the flesh.

Step 3

Combine the aubergine flesh with the ricotta, wholegrain mustard and chopped sun-dried tomatoes.

Step 4

Season with the Kikkoman Soy Sauce and lemon juice, then mix into a smooth spread. Garnish with the fresh dill and serve with crispy toast.

Tip:

The spread keeps well in the fridge for up to two days and often tastes even better once the flavours have had time to develop.

Recipe-ID: 1726

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