Baked Eggplant with Figs and Ricotta

A lovely, rich vegetarian dinner of soft eggplant, baked ricotta and sweet figs.



  • 1 eggplant, halved lengthways
  • 1 clove of garlic, halved
  • 1 cup ricotta
  • 1⁄2 cup grated Parmesan
  • EV olive oil
  • salt akes, ground black pepper
  • 2-3 figs quartered
  • handful basil leaves
  • 1⁄4 cup pine nuts, toasted


  • Preheat oven to 200°
  • Take the cut eggplants and make incisions in a diamond pattern into the esh side. Be careful not to pierce the skin
  • Rub the cut side of each of the eggplant halves with garlic, then brush them with oil and season.
  • Line a biscuit tray with baking paper and place the eggplant (cut side) face down. Bake for 30 min or until skin has blistered and flesh is tender.
  • Meanwhile, combine ricotta with Parmesan and lightly season.
  • When eggplant is cooked, flip halves over and fill with ricotta mixture and then press fig pieces in to the ricotta, drizzle a little oil over the top and place under a grill for 10 minutes or until ricotta has just caramelised.
  • Garnish with pine nuts and basil leaves