Roasted Eggplant with Whipped Ricotta and White Anchovy

Roasted Eggplant with Whipped Ricotta and White Anchovy.

This is off the new tapas menu from Chef Ross Derrick @goodfooddude @globe @bigwhite


2 large or 4 small eggplants, cut into 1 1/2-inch chunks

2 cloves of garlic, crushed

1 tbsp each thyme, parsley, and rosemary, finely chopped

¼ cup extra-virgin olive oil

2 tbsp kosher salt

4 tbsp olive oil

½ tsp pepper


-Cut Eggplant in half and sprinkle with salt over the flesh.

-Allow the salt to sit on flesh for 20 minutes, you will see water rise to the surface.

-With a paper towel, wipe off the water. This will prevent your eggplant from being bitter.

-Score your eggplant and sear in a cast iron pan.

-Transfer eggplant to a baking sheet, sprinkle with olive oil and bake for 30 minutes at 350.

-Remove from oven, squeeze fresh lemon juice and crack salt and pepper to taste on top.

Tomato Compote:


4 tbsp extra virgin olive oil

3 cloves of garlic (slivered)

1/2 tbsp chili flakes

1 can San Marzano tomato (crush by hand)

1 roasted red pepper


-Warm up olive oil in a pan and add garlic and chili flakes.

-Simmer until garlic is sweating. Add crushed tomato and roasted red pepper. simmer for 45 mins.

-Pulse with a hand blender a few times to make a chunky sauce

Whipped Ricotta:


250ml Ricotta

1 lemon zest

1 tbsp chopped tarragon

1 tbsp chopped mint

1 tbsp chopped parsley

In a food processor, blend until smooth

Cucumber garnish:


-Cut the cucumber into “batons” dress with olive oil, sprinkle of sea salt and a squeeze of lemon.

To finish the dish:

Take your warm eggplant out of the oven and place a couple spoons of tomato compote on top. Place a few spoons on your whipped ricotta.

Garnish with fresh cucumber and canned white anchovy.

You can grate fresh Parmesan cheese on top as a finishing touch!

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