Roasted Eggplant, Olive and Ricotta Focaccia with Balsamic Honey Drizzle

Roasted Eggplant, Olive and Ricotta Focaccia with Balsamic Honey Drizzle

YIELD: Makes 4-6 servings

INGREDIENTS

4 - cloves garlic

,

peeled and chopped
1 medium - eggplant

,

cut into 1/2" thick slices
2 tsp. - kosher salt 2 - cloves garlic

,

minced
1/4 cup - olive oil

,

divided
1 - prepared focaccia or flatbread 1 cup - shredded smoked mozzarela

,

divided
1/3 cup - balsamic vinegar 3 T - honey 1 T - 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

DIRECTIONS

Preheat oven to 400ºF.

Sprinkle the eggplant slices with salt and let them sit for 15 minutes.

Place the garlic cloves along with olive oil to cover in some aluminum foil and twist up to make a bundle. Place on a sheet pan and put the oven.

Brush the focaccia with olive oil 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 olive oil. Roast the eggplant alongside the garlic in the oven. After 10 minutes, remove the eggplant from the oven to cool. Leave the garlic 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, 15-20 minutes. Whisk in the fresh rosemary and set aside to cool.

Remove the garlic from the oven and smash up the softened garlic along with the olive oil 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.

TIP

Italian sausage would be a great addition to this dish!

To enjoy roasted garlic in lots of dishes, go ahead and roast a whole pan or garlic. Store in the refrigerator covered with oil for up to 2 weeks or freeze for use later.