Wednesday, November 28, 2007
Terong panggang dgn tomat dan ricotta
2 eggplants, sliced
1/3 c olive oil
1 lb. 2 oz cherry tomatoes, halved
2 garlic cloves, crushed
1/2 cup ricotta cheese
small basil leaves, to garnish
Preheat the broiler. Brush the eggplant slices with some of the oil. Grill the slices on both sides until they are brown, then lay them in a large, shallow baking dish that will fit under the broiler.
Heat the rest of the oil in a small saucepan, add the cherry tomatoes and garlic, then fry briefly until the tomatoes just start to soften. Pour the tomatoes over the eggplant, season well, and spoon the ricotta on top. Put the dish back under the broiler until the ricotta starts to bubble, then sprinkle the basil leave over the top.
Dari buku family foods.