Name: Roasted Eggplant, Olive, and Ricotta Focaccia with Balsamic Honey Drizzle
Yield: 4-6
Ingredients: 1 slices medium eggplant (cut into1/2-inch thick slices); 2 tsp Kosher salt; 4 cloves garlic (peeled and chopped); 4 Tbsp olive oil (divided); 1 prepared focaccia or flatbread; 2 cloves garlic (minced); 1 cup shredded smoked mozzarella (divided); 3 Tbsp honey; 1/3 cup balsamic vinegar; 1 Tbsp fresh rosemary (chopped); 1 tsp freshly ground pepper; 1/4 cup Kalamata olives (pits removed and chopped); 1/2 cup whole milk ricotta cheese; 1 cup cherry tomatoes (halved); fresh basil for garnish

Roasted Eggplant, Olive, and Ricotta Focaccia with Balsamic Honey Drizzle

Roasted-Eggplant-Olive-and-Ricotta-Focaccia_WEB

Course

Appetizer, Main Dish, Snacks

Servings

Ingredients

1 slices medium eggplant cut into1/2-inch thick slices
2 tsp Kosher salt
4 cloves garlic peeled and chopped
4 Tbsp olive oil divided
1 prepared focaccia or flatbread
2 cloves garlic minced
1 cup shredded smoked mozzarella divided
3 Tbsp honey
1/3 cup balsamic vinegar
1 Tbsp fresh rosemary chopped
1 tsp freshly ground pepper
1/4 cup Kalamata olives pits removed and chopped
1/2 cup whole milk ricotta cheese
1 cup cherry tomatoes halved
fresh basil for garnish

Course

Appetizer, Main Dish, Snacks

Servings

Ingredients

1 slices medium eggplant cut into1/2-inch thick slices
2 tsp Kosher salt
4 cloves garlic peeled and chopped
4 Tbsp olive oil divided
1 prepared focaccia or flatbread
2 cloves garlic minced
1 cup shredded smoked mozzarella divided
3 Tbsp honey
1/3 cup balsamic vinegar
1 Tbsp fresh rosemary chopped
1 tsp freshly ground pepper
1/4 cup Kalamata olives pits removed and chopped
1/2 cup whole milk ricotta cheese
1 cup cherry tomatoes halved
fresh basil for garnish

Instructions

Preheat oven to 400 degrees. Sprinkle the eggplant slices with salt and let them sit for 15 minutes.
Place the 4 chopped garlic cloves in some aluminum foil and 1 tablespoon olive oil to cover; twist up to make a bundle. Place on a sheet pan and put the oven. Brush the focaccia with 2 tablespoons of the olive oil and the 2 minced garlic cloves, and sprinkle half of the mozzarella evenly over the surface. Bake for 5 minutes until cheese is just melted, remove from the oven, and let cool.
Pat the eggplant dry and brush with 1 tablespoon of olive oil. Roast the eggplant on sheet pan alongside the garlic packet in the oven. After 10 minutes, remove the eggplant from the oven to cool. Leave the garlic packet in the oven to continue roasting.
Combine the honey and balsamic vinegar in a small saucepan and cook on medium-low until reduced and syrupy, approx. 15–20 minutes. Whisk in the fresh rosemary and ground pepper, and set aside to cool.
Remove the garlic from the oven and smash up the softened garlic and olive oil in the packet with a fork, spread onto the focaccia. Layer the eggplant and olives evenly across the surface, top with dollops of ricotta and the remaining mozzarella. Return the focaccia to the oven for another 6–8 minutes.
Sprinkle the tomatoes and basil across the focaccia and drizzle with the honey balsamic glaze to serve.

Recipe Notes

Notes: Italian sausage would be a great addition to this dish.

Recipe and photo courtesy of the National Honey Board.

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