with Charred Onions, Pomegranate, Whipped Ricotta & Herbs

INGREDIENTS

• 2 medium eggplants
• 2 medium sweet potato 
• 2 red onions, peeled

• 4 tbsp olive oil
• Salt & pepper

• 150 g ricotta
• Zest 1 lemon
• 1 clove garlic, crushed

• Juice of 1 lemon
• 2 tbsp pomegranate molasses
• ½ cup each mint or coriander, picked
• 1 pomegranate, seeds tapped out

METHOD

1. Preheat the oven to 200°C.
2. Slice the eggplant and sweet potato into 1cm thick rounds. Cut each onion into 8 wedges.
3. Lay the cut vegetables, alternated, on a baking tray lined with baking paper, generously brush with oil & season with salt and pepper.
4. Roast in the oven for 20 minutes until lightly coloured and cooked through.
5. Place the ricotta, lemon zest and garlic in a bowl with a little salt and pepper and using a whisk, whip to combine well and create a smooth ricotta.
6. To serve, dress the vegies with lemon juice and pomegranate molasses, spoon the ricotta over and scatter with the herbs and pomegranate seeds.

 Recipe by Tom Walton. Check out his site here & Insta here.