Roasted aubergines with tomato sauce

I'm bringing you an eggplant appetizer that I love to make. It doesn't require any work in the kitchen and it's delicious! It's roasted eggplant, with salt, oil, ricotta and honey . In the order I've mentioned, you'll have it ready in just a few minutes without making a mess in the kitchen.

This is an ideal starter or snack to satisfy hunger with a contrast of sweet and salty that is very surprising. The important thing for it to turn out well is only:

1. Use quality eggplant and cottage cheese or mató, as that is the only thing in the recipe, and the important thing is that they are fresh, rich and tasty.
2. It is best to cut the eggplant with a mandolin : it can be cut in just a minute (that's why this appetizer is so quick to prepare!), and it is the way to obtain regular slices and even cooking.

Revol porcelain tray and Zassenhaus acacia wood board

Ingredients

• An eggplant
• Killed or cottage cheese
• Salt
• Olive oil
• Honey or maple syrup

Preparation

1. Cut the eggplant into thin slices using a kitchen mandolin .
2. Place them on the baking tray and grill them for a few minutes (they will be ready in no time, keep an eye on them because they will be ready in 10 minutes, even more so if you use the air fryer function). Halfway through cooking in the oven, add salt and oil.
3. When the eggplant is done, place it on a tray (I often use this white Revol porcelain one ).
4. Spread the mató or cottage cheese on top.
5. Add a little more salt, oil and a drizzle of honey or maple syrup in a zigzag pattern, going over every bit of eggplant and honey.

Grades

• When in season, use white eggplant. It's delicious.
• Don't skimp on salt, the contrast with the sweet taste of honey is the charm of the recipe.
• If you're not going for super express mode, it's ideal to place the eggplant with salt on a piece of kitchen paper, to remove the bitterness of the eggplant.
• You can make the recipe with the WMF dehydrator instead of using the oven. They turn out great! (You have to be a little more careful, but it doesn't use as much energy as the oven).
• You will have to decide, according to your tastes, whether to serve the roasted eggplant, but slightly soft, or whether you prefer to make eggplant chips. In this case, it is better to cut the eggplant into slices very thinly.

I hope you like it as much as we do. It's an appetizer that I make a lot in the summer, but the truth is that on days when hunger strikes and I want to serve a quick snack to impress, I prepare it all year round.

Do you dare to try it? If you do, I hope you tell me what you think.