#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

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!

Featured product in this recipe