Ricotta-Eggplant Filling

Eggplant lightens up ricotta while enhancing the flavor.

Ingredients

1 eggplant

1 cup ricotta

1 pint cherry tomatoes

spinach

1/2 tbsp fresh thyme

1/4 tbsp fresh oregano

1/4 tbsp fresh marjoram

1/4 tsp nutmeg, freshly grated

Instructions

1. Preheat oven to 400 degrees. Place tomatoes on baking sheet with thyme and oregano. Season with salt and pepper. Roast 35-45 minutes.

2. Cut eggplant in half. Sprinkle with salt and pepper. Roast 30-40 minutes.

3. Scoop out roasted eggplant. Mix with ricotta, spinach, tomatoes, and nutmeg.

Notes: I used 1 tiny eggplant, and it was ~10 tbsp mashed. Recipe isn't that sensitive to quantities. The eggplant will be a bit stringy, so you need to cut it with a knife before mixing it with the ricotta.

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