Description
An incredible and elegant Roasted Eggplants with Figs, Ricotta and Yuzu Sauce: tender, smoky eggplant topped with creamy ricotta, sweet figs, crunchy pecans, and a unique, tangy yuzu glaze. A perfect gourmet side.
Ingredients
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2 medium eggplants
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2 large garlic cloves, very finely chopped
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1/2 shallot, very thinly sliced
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Olive oil, for brushing
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2–3 figs, quartered
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8 blackberries (optional)
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1/2–2/3 cup ricotta cheese (about 4–5 oz)
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Fresh thyme sprigs
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4 pecans, lightly crushed
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Flaky salt
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1 tablespoon hoisin sauce
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1 tablespoon + 1 teaspoon peanut–coconut sauce
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1 1/2 teaspoons rice vinegar
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1 teaspoon yuzu paste
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2 1/2 teaspoons honey
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Pinch of salt
Instructions
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Roast the eggplants: Preheat oven to 356°F (180°C). Slice eggplants lengthwise. Score the flesh. Place on a lined baking sheet, brush with olive oil, sprinkle with salt, and scatter chopped garlic. Roast 40–45 minutes, until very tender.
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Make the yuzu sauce: Mix all sauce ingredients in a bowl until smooth. Set aside.
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Prepare toppings: Slice shallot very thinly. Crush pecans lightly. Quarter the figs. Wash blackberries.
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Final assembly: Remove eggplants from the oven (keep oven on). Brush generously with the yuzu sauce and bake 5 minutes. Remove; spread ricotta over the top. Add figs, shallot, pecans, and blackberries. Add thyme sprigs.
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Finish & Serve: Bake 8 minutes more. Let cool slightly before serving.
Notes
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Eggplant Tenderness: Roasting the eggplant for the full 40-45 minutes is crucial. The flesh must be completely tender before the toppings are added.
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Scoring: Scoring the eggplant flesh helps it absorb the olive oil and salt while baking, enhancing the savory base flavor.
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Yuzu Sauce Prep: The yuzu sauce is best made slightly in advance. The sweetness of the hoisin and honey will thicken it slightly.
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Serving Tip: Serve this dish warm. The contrast of the warm, smoky eggplant base against the cool, tangy ricotta is key to its sophisticated appeal.
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Topping Crunch: Add the pecans only during the final assembly/bake. This ensures they warm up but retain their crunch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting, Blending, Assembling
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Entire recipe (all ingredients combined)
- Calories: ~620–680 kcal
- Sugar: ~34–38 g
- Sodium: ~720–760 mg
- Fat: ~28–32 g
- Saturated Fat: ~9–11 g
- Unsaturated Fat: ~17–19 g
- Trans Fat: 0 g
- Carbohydrates: ~85–95 g
- Fiber: ~12–15 g
- Protein: ~14–16 g
- Cholesterol: ~20–25 mg
Keywords: Roasted Eggplants, Fig and Ricotta, Yuzu Sauce, Gourmet Side, Elegant Appetizer, Smoky Eggplant, Fig Recipe, Wholesome Meal, Vegetarian