Discover a delightful recipe that combines the earthiness of roasted eggplant with the spicy kick of sausage and the creaminess of ricotta.
This dish is perfect for a weeknight meal, offering both simplicity in preparation and a rich, satisfying flavor.
Ingredients You Will Need
To prepare this dish, gather the following ingredients: 4 medium Italian or globe eggplants, approximately 1.5 pounds; 3 tablespoons of extra virgin olive oil, divided, plus additional for drizzling; kosher salt; freshly ground pepper; 1 medium onion, finely chopped; 2 garlic cloves, thinly sliced; 1 pound hot Italian sausages with casings removed; 1/4 cup of double-concentrated tomato paste; 1/2 teaspoon dried oregano or Italian seasoning; 4 ounces of whole milk fresh ricotta; and basil leaves for serving.
Preparing the Eggplants
Begin by preheating your oven to 425°F and placing a rack in the lower third of the oven. Use the tip of a sharp paring knife to pierce the skin of the eggplants in several places, which will prevent them from trapping steam and potentially exploding while roasting. Transfer the eggplants to a large rimmed baking sheet, drizzle with 2 tablespoons of extra virgin olive oil, and season generously with kosher salt and freshly ground pepper.
Toss the eggplants to coat them evenly with the oil and seasoning. Roast them until the skins are darkened and the insides are tender, which should take about 45 to 60 minutes. A skewer inserted close to the neck of the eggplant should meet little to no resistance when they are done.
Cooking the Sausage Mixture
While the eggplants are roasting, heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the finely chopped onion and thinly sliced garlic cloves, along with the hot Italian sausages with casings removed. Cook while stirring occasionally and breaking up the sausage into small pieces with a wooden spoon.
Continue cooking until the onion is softened and translucent, and the sausage is cooked through, which should take about 8 to 10 minutes.
Making the Tomato Sauce
Reduce the heat to medium and add the 1/4 cup double-concentrated tomato paste, 1/2 teaspoon dried oregano or Italian seasoning, and 1/4 cup water to the sausage mixture. Cook, stirring often, until the tomato paste darkens slightly, which should take about 5 to 7 minutes.
Add another 1/2 cup of water and continue to cook, stirring often, until the sauce is slightly reduced and has a saucy consistency similar to Bolognese. Taste the sauce and season with additional salt and pepper if necessary.
Assembling the Dish
Once the eggplants are done roasting, transfer them to a platter or individual plates. Use a paring knife to split them lengthwise and open them up like a book. Drizzle the flesh of the eggplants with extra virgin olive oil and season with salt.
Spoon the sausage and tomato sauce mixture over the eggplants, dividing it evenly among them.
Finishing Touches
Top the eggplants with the 4 ounces of whole milk fresh ricotta, dividing it evenly. Drizzle with more olive oil and season with additional salt and pepper if desired.
Scatter fresh basil leaves over the top before serving.
This roasted eggplant dish, enhanced with sausage and ricotta, offers a satisfying and flavorful meal that’s easy to prepare.
Enjoy the combination of creamy, spicy, and earthy flavors that make this recipe a standout choice for any dinner occasion.
Source: Bonappetit