Roasted eggplant with jammy onions and ricotta

If you are looking for a show-stopping, hands-off side dish that hits every flavor profile, look no further. Roasting eggplant is a fantastic way to let the oven do the heavy lifting, yielding a softened, tender base that acts as the perfect vessel for bold toppings. This recipe, featured on 205focus.com, balances creamy ricotta and savory halloumi against the sweet, concentrated punch of jammy onions.

Whether you choose to serve this warm or at room temperature, it pairs beautifully with a side of lightly dressed greens for a complete meal.

Quick Details

• Total Time: 1 hour 15 minutes (includes 10 minutes of resting)
• Yield: 4 servings

Ingredients

For the Roasted Eggplant

• 4 medium eggplants (approximately 2 pounds)
• 1/2 cup (4 ounces) whole-milk ricotta, at room temperature
• 1/2 cup finely grated halloumi or Parmesan (about 2 ounces)
• 1 small garlic clove, finely grated
• 2 scallions, finely sliced
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons walnuts, toasted and finely chopped

For the Jammy Onions

• 1/4 cup olive oil (plus extra for serving)
• 2 yellow onions, finely chopped
• Fine sea salt and black pepper
• 2 tablespoons apple cider vinegar
• 2 teaspoons maple syrup
• 2 1/2 teaspoons caraway seeds, crushed
• 1 1/2 teaspoons paprika

Instructions

1. Roast the Eggplant: Preheat your oven to 400 degrees. Use a fork to poke each eggplant about eight times. Place them on a parchment-lined baking sheet and roast for 45 to 50 minutes until they are fully collapsed and tender.

2. Prepare the Onions: While the eggplant roasts, heat olive oil in a skillet over medium-high heat. Add the onions and 1/4 teaspoon of salt, frying for 7 minutes. Stir in the vinegar, maple syrup, caraway, and paprika. Lower the heat and cook for another 7 minutes until the onions become jammy and soft.

3. Prep for Toppings: Once the eggplant is cool enough to touch, slice down the center—without cutting all the way through—and open them like a baked potato. Place them in a colander for 5 minutes to drain any excess bitter liquid.

4. Assemble: In a mixing bowl, combine the ricotta, halloumi, garlic, a pinch of salt, and plenty of black pepper. Arrange the eggplant on a serving plate, season the insides, and add two spoonfuls of the ricotta mix to each. Top with the jammy onions, toasted walnuts, scallions, and parsley. A final drizzle of olive oil rounds out the dish perfectly.