This makes a light, delicious starter or a lunch or supper dish, as being served here. All the elements of this dish can be prepared in advance and assembled later.
Ingredients
Serves 4
- 1 aubergine (about 300g), cut crossways into 12 round slices
- Roasting oil
- 4 tablespoons extra virgin olive oil
- 1 teaspoon roasted and coarsely ground fennel seeds
- 1 teaspoon honey
- pinch of chilli flakes
- sea salt and freshly ground black pepper
Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh mint leaves
- 1 tablespoon finely chopped anchovy
- 1 tablespoon lemon juice
- 1 teaspoon roasted and coarsely ground fennel seeds
- ½ teaspoon honey
- pinch of chilli flakes
To finish
- 200g ricotta
- 20 fresh mint leave
Method
- Preheat the oven to 200°C. Line a baking tray with non-stick baking paper.
- Mix all the ingredients for the roasting oil in a bowl until well combined. The honey may fall to the bottom of the mixture, so stir it well. Paint both sides of the aubergine slices with the dressing and place on the lined tray. The oil may seem a bit scant, but it will be enough. Roast in the oven for about 30 minutes, until slightly coloured and tender to touch. I usually turn them halfway through the cooking time to ensure a good even colour.
- Mix all the dressing ingredients together and correct the seasoning.
- To assemble, divide the aubergine slices between four plates, allowing three per serving, or assemble on one large serving dish to be served family style. Divide the ricotta between the aubergines and spoon over the dressing. Sprinkle with the fresh mint leaves and serve.
