Eggplant and Ricotta Dumplings

 

My love affair with Ottolenghi continues unabashed and unabated. His new cookbook is a treasure trove of ideas. This time I try an intriguing eggplant dumpling recipe. Having never heard of eggplants in a patty form, I am determined to master them. 

Cubed eggplants are roasted till soft and caramelized, then roughly mashed and mixed with a generous dollop of ricotta, some Parmesan, basil, eggs, spices and flour. Use your hands to form the patties as they are rather delicate. Gently fried in oil, the patties bake in a zesty tomato sauce. I am amazed how much they taste like the traditional eggplant parmesan! A close cousin draped in similar flavors!

 EGGPLANT AND RICOTTA DUMPLINGS

Loosely adapted from Yotam Ottolenghi

Serves 4-6

1 large Eggplant

1/2 cup fresh Breadcrumbs

1/2 cup Ricotta Cheese

1/4 cup Parmesan Cheese

1 tablespoon Garlic Paste

1/2 cup minced Parsley

1/2 cup slivered Basil

1 Egg

2 tablespoons all purpose Flour

1/2 teaspoon Kosher Salt

Several grinds of Black Pepper

Olive Oil

Tomato Sauce

3 cups chopped Tomatoes

2 tablespoons Olive Oil

3-4 Garlic cloves, sliced thinly

1/2 teaspoon Chili Flakes

2 tablespoons Tomato Ketchup

1/2 teaspoon Paprika

1/4 cup slivered Basil leaves

1/2 teaspoon Kosher Salt

Black Pepper

Heat the oven to 400F/200C.

Cut eggplant into 1 inch cubes. 

Splash olive oil onto a baking sheet. 

Drop eggplant onto sheet. Use your hands to coat the eggplant with oil. Add more oil if needed. 

Season with some salt. 

Roast eggplant till soft and golden, for about 30-40 minutes. Remove from oven and cool.

Make the tomato sauce by blitzing the tomatoes for 10-15 seconds in  a blender or food processor.

Heat olive oil in a deep saucepan.

Add garlic slices. Allow garlic to turn fragrant and color slightly.

Pour tomato puree, chile flakes, paprika, tomato ketchup, basil leaves, salt and pepper. Bring sauce to simmer and cook for 15 minutes on a low flame.

Scrape the cooled eggplant onto a cutting board and dice cubes into a soft mash. Put the mashed eggplant into a bowl.

Add ricotta, parmesan, breadcrumbs, garlic, parsley, basil, egg,  flour salt and pepper to the bowl. Mix well. 

Heat 1 tablespoon of olive oil in a nonstick saucepan. 

Form eggplant into small two inch patties. 

Slide them gently into hot oil. Cook till both sides are golden brown. 

Heat oven to 350F/180C.

Ladle a couple of spoons of sauce in a baking dish. 

Place patties over sauce, then cover them with remaining sauce. The tops of the patties should be visible, so try not to drown them. If you have sauce leftover, save it for another use.

Bake uncovered for 15 minutes.

Serve these hot from the oven with crusty bread.

Enjoy!

They are just delicious! A vegetarian's delight, the prep is well worth the concentration of flavors!

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